SUSURU

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Checked temperature of the broth 112°f on the stove Must maintain 135°f hot holding. Recommend to reheat product 165°f

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed old food stuck on the blade of the can opener. Large stock pots used for broths soiled has grease and food build up on the surface.

Basic - Floor soiled/has accumulation of debris. Observed trash and debris underneath the stove and flyers on the cook line. Observed trash throughout the kitchen floor.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth underneath beige cutting board on the pre counter.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed the stove has terrible grease accumulation also large pots has carbon buildup on the exterior.

Basic - No copy of latest inspection report available. Observed no copy of last inspection report on premises.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan attached to wall has terrible dust accumulation located in the dish machine room.

Basic - Stored food not covered. Observed chicken uncovered inside walk in cooler.

Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Spoke to operator recommend to speak to OPQ given special process information. 60 day warning. Warning - From follow-up inspection 2025-08-07: Spoke to operator recommend to speak to OPQ given special process information will check on the next routine. Time Extended

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed sous vide process being used on chicken 151f at time of inspection has no,HACCP spoke to operator recommend to used another method. Warning - From follow-up inspection 2025-08-07: Observed sous vide process being used on chicken 151f at time of inspection has no,HACCP spoke to operator recommend to used another method. Notify Kimberly Weaver OPQ concerning the process. Will give operator information email from OPQ will check next routine inspection. Time Extended

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed white rice date marked 1/24 on labeled checked on 1/31, per owner incorrect label. Changed the label at time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has old food debris stuck on the blade Observed white cutting board has yellow stains left on the surface. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed brushes stored inside handwashing sink located near cook line.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels provided for hand wash sink located in the server area. 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. Checked employee food handlers training expired Angelica Casas 5/6/2019 National Registry

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap between back door, shows light from the exterior.

Basic - Floors not maintained smooth and durable. Observed floor tiles and vinyl peeling up from the floor in the dish machine room.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed black discoloration on wall above the 3 compartment sink, and near dish machine.

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. Checked dishmachine three times 0 ppm final rinse is not sanitizing properly employee prime sanitizer manually, chlorine dispensed in the dishmachine Rechecked again 50 ppm chlorine Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored on shelves above tofu inside walk in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting boards has yellow stains on the surface stored on the reach in cooler top panel.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottle of water open inside of reach in cooler.

Basic - No copy of latest inspection report available. Observed no copy of last inspection on premises

Intermediate - - From initial inspection : 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. Observed prep cook working employee food handling expired 4/17/2019 John Chanthalangsy, Spoke to Manager will have training completed by next unannounced inspection. - From follow-up inspection 2024-03-18: Employee food handling training is expired must be completed by the next unannounced inspection. Time Extended - From follow-up inspection 2024-03-21: Checked employee food handling training expired per Owner have order materials for training, will check employee food handling training on the next unannounced inspection. 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. Checked dishmachine three times final rinse not sanitizing properly 0 ppm rechecked again 75ppm chlorine Corrected On-Site Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Restaurant has expired license 4/1/2023 Spoke to owner notify Tallahassee paid license at time of inspection Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked chicken meatballs 45°f, garlic sauce 46°f stored inside reach in cooler less than 4 hours, rechecked 42°f Recommend to quick chill product 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. Observed gallon of milk not date marked stored inside walk in cooler overnight. 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. Operator given written procedures at time of inspection. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap in the back door of the restaurant has light showing, recommend threshold for the bottom of the door. Repeat Violation

Basic - Floors not maintained smooth and durable. Observed floor back door not smooth and easily cleanable. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Observed old labels on them on the plastic containers on the storage shelve in the,dishmachine area.

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. Checked sanitizer 0 ppm chlorine not dispensing properly Owner notify dishmachine company to repair dishmachine, recommend to use 3 compartment sink wash,rinse, sanitizer until dishmachine repaired. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed two boxes of raw shell eggs stored above noddles inside walk in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed green cutting boards has stains on the surface.

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. Observed some employee training expired Angelica Casas 3/6/2022

Basic - Equipment in poor repair. Observed greasy dish racks used for the dishmachine Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap on the back door has light showing has metal plate, threshold is not working properly.

Basic - Floor soiled/has accumulation of debris. Observed oil spilled on the kitchen floor, employee cleaned at time of inspection. Corrected On-Site

Basic - Floors not maintained smooth and durable. Observed floor at the back door does not have smooth surface. Repeat Violation

Basic - Hole in or other damage to wall. Observed damage walls in the dishmachine area spoke to owner will have repaired.

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe behind the dishmachine owner notify dishmachine company.

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. Checked dishmachine twice sanitizer 0 ppm Prime the sanitizer manual working only manual. Owner must notify dish machine company. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature raw chicken 47°f stored inside walk in cooler less than 4 hours, recommend to not cover the container.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed batter not date marked stored inside reach in cooler.

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. Angelica Casas expired 3/6/2022 One new employee working in food preparation kitchen. Repeat Violation

Basic - Equipment in poor repair. Observed dish racks has terrible grease accumulation on the surface, recommend to replace dish racks.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap on the back door has light showing through.

Basic - Floor soiled/has accumulation of debris. Observed wet floor in the dishmachine room.

Basic - Floors not maintained smooth and durable. Observed floor not easily cleanable at the back door.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloths stored underneath cutting boards.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed grease accumulation on the stove.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on the floor located in front prep kitchen. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe on the dishmachine

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon above cooked rice Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food storage containers, cutting boards

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in ware wash area

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. Angelica Casas expired on 3/6/22

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

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling tile by the restrooms

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

Basic - In-use ice scoop stored on soiled surface between uses. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Brown sugar

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink in ware wash area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters

Basic - Water leaking from pipe and/or faucet/handle. Faucet handle on hand sink by three compartment sink

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Observed 2 floor drain cover missing in the kitchen on the prep line. - From follow-up inspection 2021-08-11: Checked floor drain covers were not replaced located in the kitchen on the prep line. Time Extended