MIZU JAPANESE STEAK HOUSE & SUSHI

High Priority - Food placed in soiled container/equipment. Peeled quash placed back into box in walk-in cooler. Operator washed and put in pans. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -Handwashing sink near dish washer blocked by cart. -Handwashing sink at bar blocked by detergent bottle. Operator moved. Corrected On-Site

Basic - Ambient air thermometer not located in the coolest part of the hot holding unit. In both reach-in coolers at sushi station.

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

Basic - Cutting board has cut marks and is no longer cleanable. Black cutting board at waitstaff area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drinks on shelves and prep table throughout kitchen and waitstaff area. Operator moved. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop next to rice cooker on cooks line in water temping 78F. Operator placed pan on stovetop to increase temperature. Corrective Action Taken Repeat Violation

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

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

Basic - Working containers of food removed from original container not identified by common name. Sugar and salt at waitstaff area no label. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs stored on prep table on cooks line. Per operator eggs were out less than 1 hour. Moved to cooler. 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/ 8 Employees no manager on site. Manager came during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At waitstaff station and bar. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. At waitstaff station and bar. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing yellow substance at hand wash sink on cooks line without label. Operator labeled a degreaser. Corrected On-Site Repeat Violation

Basic - Clean linens stored in improper location. Clean wiping cloths stored in plastic bag on floor in storage room. Corrected On-Site

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Pork and fish not identified and segregated in walk-in cooler.. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed two employees on cooks line without hair restraint. Corrected On-Site

Basic - Food stored on floor. Buckets of soy sauce and sesame seed stored on floor in dry storage corner. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon I standing water temping 85F next to rice cooker on cooks line. Repeat Violation

Basic - Unnecessary items/unused equipment on the premises. Inoperable reach-in cooler on cooks line used as prep table. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Paid during inspection Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 3 packets of minced tuna not thawed per package recommendation.

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at wait station used for dumping ice. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink next to dish machine, sink next to exit door and in the bar. Corrected On-Site

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. Five servers not informed of their employee health reporting responsibility. Filled form during inspection.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Five servers hired more than 60 days without employee training.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing blue chemical without label at sushi station. Per operator the item is a glass cleaner. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. C02 not secured in bar.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean utensils not inverted on shelf for storage above dishmachine.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Three packets of minced tuna not thawed per package recommendations.

Basic - Employee eating in a food preparation or other restricted area. Employee drinks on shelf with spices. Corrected On-Site

Basic - Food stored on floor. Buckets of soy sauce stored on the floor in storage area. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freezer around fans and on ceiling. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water temping at 68F. Changed water, water temping at 140. Corrected On-Site

Basic - Unnecessary items/unused equipment on the premises. Inoperable make-table with a cooler on cooks line.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over ready to eat vegetables walk 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. Tempura batter. Forgot to put time Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Dump sink by ice machine

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. Ismael Saroeno

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

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment in poor repair. Gasket make table Repeat Violation

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

Basic - Food stored on floor. Food on floor walk in freezer

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket reach in cooler

Basic - Old labels stuck to food containers after cleaning.

Basic - Screening is not 16-mesh to the inch. Repeat Violation

Basic - Stored food not covered. Wontons other foods not covered walk in freezer

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in still water triple sink. Still frozen Corrected On-Site

Basic - - From initial inspection : Basic - Equipment in poor repair. Cookline gaskets, walk-in freezer door gasket - From follow-up inspection 2024-03-20: Time extended Time Extended

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in cooler spiral light. - From follow-up inspection 2024-03-20: Time Extended

Basic - - From initial inspection : Basic - Screening is not 16-mesh to the inch. Rear screen door. - From follow-up inspection 2024-03-20: Rear kitchen door. Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several at sushi bar - From follow-up inspection 2024-03-20: Several wet wiping out and about. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Advised rapid chill to 41 or colder. salmon 45f

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade heavily soiled.

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

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Kitchen at cookline.

Basic - Cardboard used to line food-contact shelves. Stove area of kitchen.

Basic - Cutting board has cut marks and is no longer cleanable. Several boards throughout kitchen grooved and stained.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on top of dishwasher.

Basic - Equipment in poor repair. Beer tap cooler with broken gasket.

Basic - No handwashing sign provided at a hand sink used by food employees. Sushi bar area sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bulk containers in kitchen moderately soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Several units throughout kitchen.

Basic - Wood food-contact surface not properly sealed. Plywood type covers and table tops in kitchen.

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. Tempura wash, shrimps Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next 3 bay sink Corrected On-Site Repeat Violation

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 - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink next to ice machine Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Small cutting board Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Employee drinking at cookline line

Basic - Ice buildup in walk-in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Mop sink

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

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. Batter for shrimp tempuraCorrected On-Site Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting board - ice scoop Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - Next to prep sink - at bar Repeat Violation

Intermediate - No soap provided at handwash sink. At bar area

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. - hand wash sink Next to ice machine - hand wash sink at waiter's station

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

Basic - Bowl or other container with no handle used to dispense food. Bowls inside sauces in containers walk in cooler Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. In waiters station Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee with no hair restraint while engaging in food preparation.

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

Basic - Food not stored at least 6 inches off of the floor. Cases of food in walk-in cooler and freezer Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - fan cover walk-in cooler

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing shrimps and chicken in standing water Corrected On-Site

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

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. white rice from yesterday (50F - Cooling); walk in cooler Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. white rice from yesterday (50F - Cooling); walk in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (50F - Cold Holding) less then 4 hours , cook line .

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 shell eggs from 1/2 hour hibachi cart Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times./ speed cart next to ice machine Repeat Violation

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

Basic - Bowl or other container with no handle used to dispense food./ sugar dry storage

Basic - Carbon dioxide/helium tanks not adequately secured./ bar area Repeat Violation

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

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

Basic - Food stored on floor./ oil cook line

Basic - In-use wet wiping cloth/towel used under cutting board./ prep table, cook line

Basic - Raw fruits/vegetables not washed prior to preparation./ zucchini prep table Repeat Violation

Basic - Stored food not covered./ cheesecake walk in cooler Repeat Violation

High Priority - - From initial inspection : High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.- chlorine 200++ppm Warning - From follow-up inspection 2021-12-20: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times.- in. Bar area Repeat Violation Warning - From follow-up inspection 2021-12-20: Time Extended Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Original container of toxic substance or chemical does not bear label.- soap dispenser bottle Warning - From follow-up inspection 2021-12-20: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2021-12-20: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Warning - From follow-up inspection 2021-12-20: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Warning - From follow-up inspection 2021-12-20: Time Extended

Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public.- in walk-in cooler Warning - From follow-up inspection 2021-12-20: Time Extended Corrected On-Site

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Warning - From follow-up inspection 2021-12-20: Time Extended

Basic - - From initial inspection : Basic - Faucet/handle missing at plumbing fixture. Cold water at dining (tepenyaki) area is not working. Warning - From follow-up inspection 2021-12-20: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Warning - From follow-up inspection 2021-12-20: Time Extended

Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster, shared dumpster Warning - From follow-up inspection 2021-12-20: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Warning - From follow-up inspection 2021-12-20: Time Extended Corrected On-Site

Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.- in cut lettuce and white sauce container and in rice Warning - From follow-up inspection 2021-12-20: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves of walk-in cooler Shelves in kitchen Repeat Violation Warning - From follow-up inspection 2021-12-20: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Warning - From follow-up inspection 2021-12-20: Time Extended

Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food.- unwashed mushrooms over prepped zucchini Warning - From follow-up inspection 2021-12-20: Time Extended Corrected On-Site

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust.- in dish area Warning - From follow-up inspection 2021-12-20: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning - From follow-up inspection 2021-12-20: Time Extended