SUSHI KICHI

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cooks begin working with food without washing hands before putting on gloves Operator coached employees on proper hand washing Corrective Action Taken

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. Observed chef handle fish for sushi with bare hand. Chef put on gloves Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw salmon (47F - Cold Holding); octopus (46F - Cold Holding) top of make table in kitchen. Operator states door was open.

Basic - Single-service articles improperly stored. Case of cups on floor behind front counter Corrected On-Site

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Behind front counter Repeat Violation - From follow-up inspection 2025-11-13: Time Extended

High Priority - Raw animal food stored over or with unwashed produce. Shell eggs in reach in cooler Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to register

Intermediate - No soap provided at handwash sink. Next to register

Basic - Carbon dioxide/helium tanks not adequately secured. Behind front counter

Basic - Food stored on floor. Case of oil in kitchen Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. At sushi make table Corrected On-Site Repeat Violation

Basic - Single-service articles improperly stored. Cases of product on floor behind front counter

Basic - Time/temperature control for safety food thawed in an improper manner. Octopus and takoyaki and room temp Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sashimi sampler, salmon roe, specials of the day, hamachi, scallop. Warning - From follow-up inspection 2024-10-31: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. At sushi make table - From follow-up inspection 2024-10-31: Time Extended

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook washed hands with gloves on and did not change gloves.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at Handwash sink behind bar. Corrected On-Site

Basic - Food stored on floor. Bags of opened dry rice on dry storage floor.

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Behind bar - From follow-up inspection 2023-10-27: Time Extended - From follow-up inspection 2023-11-08: Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Salmon at room temperature - From follow-up inspection 2023-10-27: Time Extended - From follow-up inspection 2023-11-08: Time Extended

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw pork stored on top of raw salmon. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw salmon (46F - Cold Holding); tuna fish (46F - Cold Holding. Operator stated that it's out for less than 2 hours for the sushi and he move it to the freezer to cool down . Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Front area . Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. At the 3 compartment sink .

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone and laptop on top of prep table . Corrected On-Site Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Back kitchen door. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer front area.

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

Basic - Working containers of food removed from original container not identified by common name. No label at the salt .

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above raw fish Operator moved chicken below fish Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Operator touched trash can with gloved hand then went to scoop rice for a order. Advised operator to always wash hands after changing any task. Operator removed gloves and washed hands and got new gloves Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handsink right of kitchen entry block by wood prep table Advised operator to move table Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Underneath hand sink Advised operator to always label spray bottles Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker and phone above sushi station Advised operator to keep separated from food production Corrective Action Taken

Basic - Exterior door has a gap at the threshold that opens to the outside. Back kitchen door Repeat Violation

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hood on cook line

Basic - Single-service articles improperly stored. Paper cups stored on floor underneath beer tap Advised operator to move cups 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 . Manager added time mark. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. 1. Hand on front counter 2. Hand sink in kitchen. Educated operator and moved cart Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 1. Hand sink front counter 2. Hand sink in kitchen. Manager provided me paper towels to dry hands in kitchen counter is empty.

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. SayurJ . I

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. ; salmon (54F - slacking ) Manager placed in cooler to cool. Corrective Action Taken

Basic - Time/temperature control for safety food thawed in an improper manner. / thawing salmon at room temperature. Manager moved to reach in cooler. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over ready-to eat sauces in kitchen reach-in cooler. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed a cart and a case of cups blocking the front counter hand wash sink. Corrected On-Site

Basic - Food stored on floor. Observed a case of water stored on floor in front counter area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at rice station. Water temperature is 89°. Corrected On-Site

Basic - Single-service articles improperly stored. Observed a case of cups stored on floor in front counter area.