SAKEBA ASIAN PUB & GRILL

High Priority - Raw animal food stored over canned/bottled drinks. Raw chicken and raw beef over beer bottles in walk-in cooler outside. Operator rearranged. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Several CO2 tanks not secured in dry storage area next to white chest freezer.

Basic - Food stored on floor. Buckets of ginger on floor at end of sushi bar.

Basic - No handwashing sign provided at a hand sink used by food employees. Handwashing sink at end of bar. Operator placed sign. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of tall reach-in freezer in prep area of kitchen.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Boxes of unwashed vegetables over prepped carrots and lettuce in walk-in cooler. Operator rearranged. Corrected On-Site

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

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In white chest freezer, raw chicken over wonton wrappers.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and chicken over beer in walk-in cooler. Raw chicken over cooked pork in reach-in cooler on cookline. Operator rearranged. Corrected On-Site

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of ice machine, operator turned over. Corrected On-Site

Basic - Food stored on floor. Cases of avocado on floor of walk-in cooler.

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Sanitizer and soap mixed in sanitizer bucket underneath handwashing sink on cookline. Operator removed. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket underneath handwashing sink handwashing sink on cookline. Operator removed. Corrected On-Site

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. - From follow-up inspection 2025-05-15: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.raw beef over fries in the reach in freezer

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

Intermediate - Handwash sink used for purposes other than handwashing.krab inside of the hws

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. HWS next to the sushi bae

Basic - Accumulation of debris inside warewashing machine.white film

Basic - Accumulation of debris on exterior of warewashing machine.soiled

Basic - Carbon dioxide/helium tanks not adequately secured.5 next to the dry storage rack.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.glass of coke, open red bull and water bottle on the prep table

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.cellphones on the preptable

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee fixing sushi is wearing a watch.

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

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

Basic - No copy of latest inspection report available. 2020

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.exterior of the ice machine

Basic - Single-service articles improperly stored. Box of napkins placed on the floor Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Boxed mushrooms over rte lettuce in the walk in cooler

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - cutting board previously used to cut raw chicken washed, rinsed, and hung for drying. No sanitizer step. Manager put back in sink for rewash.

High Priority - Pesticide-emitting strip present in food prep area. - at bar

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken over cooked pork in cook line cooler Corrected On-Site

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

Basic - Accumulation of debris on dish racks

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

Basic - Bowl or other container with no handle used to dispense food. - bulk rice Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - a/c vent in kitchen dusty

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - backpack on stored next to microwave Corrected On-Site

Basic - Outer openings not protected with self-closing doors. - back door

High Priority - Food placed in soiled container/equipment. Various containers in reach in cooler touching raw and ready to eat foods.

Basic - Grease on the ground and/or pad around grease receptacle.

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

Basic - No suitable facilities provided to store employee clothing and other possessions. Personal clothes and women's backpack on shelves.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. 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. See stop sale. Sushi rice made daily at noon. Discarded at 4. There will not be any left as there is only enough for maybe one more serving.

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 - 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 - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Advised to hang advisory as some will not look at Menü. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

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

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - No copy of latest inspection report available. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Restrooms.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food steak and shrimp over French fries in rich in freezer not labeled or covered

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime cutting board in kitchen on counter near stove

Intermediate - Handwash sink not accessible for employee use at all times bucked with wet rags placed in HWS Corrected On-Site

Intermediate - Handwash sink used for purposes other than hand-washing employee rinsed third pan in hand-washing sink behind sushi bar.

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

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

Basic - Cove molding at floor/wall juncture broken/missing under dish machine in kitchen

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Corrected On-Site Warning - From follow-up inspection 2022-06-29: Time Extended Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No soap provided at sushi bar handwash sink and cookline. Warning - From follow-up inspection 2022-06-29: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle provided to dispense food. - soy sauce, sugar/salt, uncooked rice Warning - From follow-up inspection 2022-06-29: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide tanks not adequately secured. Warning - From follow-up inspection 2022-06-29: Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Warning - From follow-up inspection 2022-06-29: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. - exterior of chest freezer rusted Warning - From follow-up inspection 2022-06-29: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap that opens to the outside. - screen torn on back door Warning - From follow-up inspection 2022-06-29: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. - chest freezer Warning - From follow-up inspection 2022-06-29: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - rice scoop in kitchen Warning - From follow-up inspection 2022-06-29: Time Extended Corrected On-Site

Basic - - From initial inspection : Basic - Under dish machine cove molding at floor/wall juncture broken/missing. Warning - From follow-up inspection 2022-06-29: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2022-06-29: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. - salt/sugar in soy sauce bucket - cornstarch in grey tub Warning - From follow-up inspection 2022-06-29: Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef stored with cooked chicken nuggets and other ready to eat food items in the chest freezer in the kitchen.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink used for storage. Operator removed the items stored in the sink. 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. Observed sushi rice held using time with no documentation.

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

Basic - Ceiling tile missing. Observed at the entrance of the kitchen.

Basic - Current Hotel and Restaurant license not displayed. License is current on my iPad.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop are kept on top of the ice machine. The top of the ice machine is soiled with accumulation of dust particles.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed in the kitchen and the bar.

Basic - Standing water in bottom of reach-in-cooler. Observed at the bar.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed near the fryer station in the kitchen.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at the sushi station.