SAKURA ASIAN FUSION

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw spicy tuna over sauce bottles in reach-in cooler at sushi bar area. Raw chicken over raw shrimp in walk-in cooler. Operator rearranged. 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. Operator had printed form, not filled out. Assisted operator in filling out form during inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with purple liquid at cook line not labeled. Operator labeled. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink next to ice machine. Operator turned on hot water. Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. To-go container with no handle stored inside bag of rice and container of sugar. Operator removed. Corrected On-Site

Basic - Equipment in poor repair. Gaskets at reach-in cooler at sushi bar and reach-in cooler next to fryers on cookline. Other coolers, gaskets are soiled.

Basic - Food stored on floor. Bag of onions, containers of soy sauce on floor of walk-in cooler. Operator moved onto shelving. Corrected On-Site

Basic - Hole in or other damage to wall. Holes in wall at handwashing sink by sushi bar.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on handle of stove next to fryers. Operator removed. Corrected On-Site

Basic - Stored food not covered. Pitchers of water above ice machine with no overhead protection not covered. Operator placed plastic wrap on pitchers. 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 cutting onions without gloves.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler with beer, raw chicken over raw beef. In maketable cooler behind rice cooker, raw pooled eggs over noodles in water. At sushi bar area, raw fish over cut vegetables and avocados.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking throughout facility. In walk-in coolers and reach-in coolers.

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

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks underneath triple sink not properly secured.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on long maketable on cook line.

Basic - Food stored on floor. In walk-in coolers and walk-in freezer, several items on floor. Eggs, containers of soy sauce, containers with prepped vegetables.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops next to rice cooker in water temping 71F, operator turned on warmer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on all coolers throughout facility soiled, and some torn.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Bottle of chocolate milk in maketable reach-in cooler on cook line, across from fryer.

Basic - Stored food not covered. Several containers of prepped and raw foods in walk-in coolers.

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

Basic - Working containers of food removed from original container not identified by common name. Black bulk container with yellow lid had flour, in dry storage area.

High Priority - 1 Live, small flying insects found around sushi area. No contact with food contact surface. Manager actively trying to kill. Next unannounced.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Water tab at soda dispenser. Manager cleaned and sanitized. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser. Manager labeled. Corrected On-Site

Basic - 1 In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's/ employees.

Basic - Current Hotel and Restaurant license not displayed. Manager provided. Corrected On-Site

Basic - Food stored on floor. Multiple food items on floor in walk in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 119F. Manager replaced water, rechecked and found at 152F. Corrected On-Site Repeat Violation

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

Basic - Open dumpster lid.

Basic - Stored food not covered. Carrots, mushrooms, and other veggies not covered in wall in cooler. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Sugar and salt. Manager labeled. Corrected On-Site Repeat Violation

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind dish machine Warning - From follow-up inspection 2025-02-21: Time Extended - From follow-up inspection 2025-03-28: Time Extended

Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. -grease on floor under woks -floors soiled under storage shelves in storage room Warning - From follow-up inspection 2025-02-21: Time Extended - From follow-up inspection 2025-03-28: Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef. Reach in cooler Corrected On-Site

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 and the time removed from temperature control cannot be determined. Operator put time mark under 4 hours Corrected On-Site Repeat Violation

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. Sent operator copy Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Heat light over prepared food. Dirty

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Food stored on floor. Many items walk in freezer Repeat Violation

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

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

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Wrapped Rice 44F-47F ,used for sushi in walk in cooler. Operator instructed to discard. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

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, 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. Milk on double glass door reach in cooler, opened 24 hours ago. Corrected On-Site

Basic - Dead roaches on premises. 1- dead roach on floor under register. Operator cleaned area and discarded, Corrected On-Site

Basic - Dish machine area, wall soiled with accumulated grease, food debris, and/or dust.

Basic - Equipment in poor repair. Sushi bar sliding doors broken", a hole is in the door .

Basic - Food stored on floor. Bucket of a pho stored on walk in cooler floor. Boxes of squid stored on walk in freezer floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dish machine racks soiled with dirt and grime.

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach in cooler on cook line

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.

Intermediate - Spray bottle containing toxic substance not labeled. Purple liquid on cook line spray bottle not labeled

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured. In back of kitchen Repeat Violation

Basic - Ceiling tile missing. In kitchen above cook line

Basic - Cutting board has cut marks and is no longer cleanable. On cook line Repeat Violation

Basic - Dead roaches on premises. 2 dead roaches back storage area in kitchen 2 dead on cook line Operator cleaned up Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bottle water above cook line

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

Basic - Floor tiles missing and/or in disrepair. On cook line

Basic - Food stored on floor. Sushi sauce stored on floor in back storage area Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. On oven in cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on sushi line dirty and tearing off

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked noddles (46F - Cold Holding)less then 4 hours Operator added ice bag and closed lid 2 reading at 2:30 at 42F 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. Operator found written time plan but unreadable Supplied operator with time as a public health form Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured. Underneath 3 comp sink

Basic - Cutting board has cut marks and is no longer cleanable. Stored in dry storage room

Basic - Food stored on floor. Fryer oil next to wok on floor Operator picked up off floor 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. Deli container In salt container

Basic - Single-service articles improperly stored. On floor in storage shed

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. By 3 compartment sink. Employee replaced. Corrected On-Site - From follow-up inspection 2022-04-22: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2022-04-22: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. - From follow-up inspection 2022-04-22: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Glass cups - From follow-up inspection 2022-04-22: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. - From follow-up inspection 2022-04-22: Time Extended

Basic - - From initial inspection : Basic - Self-closing device on bathroom door disconnected/broken. Both mens and womens - From follow-up inspection 2022-04-22: Time Extended

Basic - - From initial inspection : Basic - Toilet/urinal not flushing/functioning properly. Men's urinal not working/covered with garbage bag - From follow-up inspection 2022-04-22: Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in walk-in cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice noodles (46°F - Cold Holding); beans sprouts (46°F - Cold Holding) add ice to rapid chill Corrective Action Taken

Basic - Self-closing device on bathroom door disconnected/broken. In both restrooms