MR SUSHI EXPRESS

High Priority - Live, small flying insects found 2 live small flying insects. One in kitchen area by triple sink. One at dry storage area.

High Priority - Non-food grade paper/paper towel used as liner for food container. Used to line sushi fish and vegetables throughout facility. Repeat Violation

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach seen crawling on picture frame on wall by license. Operator killed and discarded. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on top of reach-in freezer by sushi station.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink at start of cookline towards entrance to kitchen. Operator provided paper towels. Corrected On-Site Repeat Violation

Basic - Clean utensils or equipment stored in a bathroom, locker room or mechanical room. Several food equipment in bathroom.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on shelf with clean dishes on cookline. Repeat Violation

Basic - Floor area(s) covered with standing water. At cookline. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Case of oil, boxes of seasonings, bag of panko on floor in dry storage area. Box of fish on floor of walk-in freezer. Bag of onions in walk-in cooler. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Lid on bulk container of flour in dry storage area cracked. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs and to labels hanging on oven door handle. Operator removed. Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Under cutting board on top of reach-in freezer at sushi bar area.

Basic - Light not functioning. 1 light under hood.

Basic - Stored food not covered. Bulk containers of flour in dry storage area with lids off. Operator closed lid. Corrected On-Site

Basic - Unnecessary items/unused equipment on the premises. Glassdoor cooler next to sushi bar area. 2 door standup cooler by walk-in cooler. Several food equipment in employee bathroom. Repeat Violation

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

Basic - Water leaking from pipe and/or faucet/handle. Water leaking from vent in walk-in cooler. Repeat Violation

High Priority - Container of medicine improperly stored. Mineral oil container stored on maketable for sushi. Warning

High Priority - Live, small flying insects found 3 live flying insects by shelving outside of walk-in cooler. Warning

High Priority - Non-food grade paper/paper towel used as liner for food container. In several food items, tuna, cut vegetables in maketable. Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator found document. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler - raw chicken over unwashed vegetables, raw fish over cooked beef. Warning

High Priority - Toxic substance/chemical improperly stored. Chemical bottle stored over clean dishes by racks outside of walk-in cooler. Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker at mop sink. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.several cutting boards in kitchen. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Employee placed pans in handwashing sink at entrance to kitchen. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both handwashing sinks in kitchen. Repeat Violation Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation Admin Complaint

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. Repeat Violation Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Rice for sushi and fried shrimp at room temperature on time control. Per operator they lost the written time plan. Emailed time plan to operator. Corrective Action Taken Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Throughout kitchen, nothing labeled. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout kitchen and in dining room. Warning

Basic - Clean utensils or equipment stored in a bathroom, locker room or mechanical room. Several grills and ovens and other equipment stored in employee bathroom. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table across from cookline. Repeat Violation Warning

Basic - Employee eating while preparing food. Employee on sushi maketable area drinking from open cup. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on prep table across from sushi maketable. Operator removed. Corrected On-Site Warning

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Hoods have accumulated grease. Warning

Basic - Floor area(s) covered with standing water. On cookline. Warning

Basic - Food not stored at least 6 inches off of the floor. Boxes of food on floor of walk-in freezer. Repeat Violation Warning

Basic - Food storage container/container lid cracked or broken. Lid of container of flour in storage area by back exit door. Warning

Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs and ladle hanging on handle of oven on cookline. Repeat Violation Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in flour at storage area by exit door touching flour. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in several coolers throughout kitchen. Repeat Violation Warning

Basic - Open dumpster lid. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of low reach-in cooler by handwashing sink at entrance to kitchen. Repeat Violation Warning

Basic - Silverware/utensils stored upright with the food-contact surface up. Clean Utensils by triple sink not inverted. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Raw fish thawing in triple sink at room temperature. Warning

Basic - Unnecessary items/unused equipment on the premises. Glass door cooler and low reach-in cooler in kitchen, grills and ovens in storage area and in employee bathroom. Repeat Violation Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen, mop sink, underneath triple sink. Warning

Basic - Water leaking from pipe and/or faucet/handle. Water leaking from vent in walk-in cooler Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. In front of mop sink. Warning

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On prep table on cookline. Warning

Basic - Working containers of food removed from original container not identified by common name. Sugar on prep table next to handwashing sink at entrance to kitchen. Warning

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. -Raw chicken and raw fish over unwashed avocados in walk in cooler - From follow-up inspection 2025-04-25: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish over boba in walk in cooler - From follow-up inspection 2025-04-25: Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches under middle freezer in back kitchen area across from walk in cooler. Warning - From follow-up inspection 2025-04-25: Observed 3 love roaches Admin Complaint

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. at hand sink next to dump sink - From follow-up inspection 2025-04-25: Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2025-04-25: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -In walk in cooler. -Grease on floor under stove and cook line - under coolers/freezers in bsck kitchen, - under triple sink - in dry storage area -under ice machine - From follow-up inspection 2025-04-25: Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. -Case of noodles on walk in freezer floor - bucket of Ginger, pot of meat, bucket of soy sauce on floor in walk in cooler - cases of sushi season floor in back storage - sacks of panko on floor in back storage - From follow-up inspection 2025-04-25: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters -Gaskets in reach in freezer under sushi station - From follow-up inspection 2025-04-25: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom Interior of clear glass cooler in back kitchen - From follow-up inspection 2025-04-25: Time Extended

Basic - - From initial inspection : Basic - Single-service articles improperly stored. Cases of Portion cups on floor in back storage - From follow-up inspection 2025-04-25: Time Extended

Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Stemwells, , coolers, stoves, grills , and other unused equipment - From follow-up inspection 2025-04-25: Time Extended

Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed avacados over ready to eat vegetables and krab in walk in cooler - From follow-up inspection 2025-04-25: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. OPERATOR PAID AT TIME OF INSPECTION Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. -Raw chicken and raw fish over unwashed avocados in walk in cooler

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish over boba in walk in cooler

High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches under middle freezer in back kitchen area across from walk in cooler. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In Clear door cooler: won-tonsheets, krab sticks, cream cheese 67F cold holding overnight per operator Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Clear door cooler: won-tonsheets, krab sticks, cream cheese 67F cold holding over night per operator. -Sushi bar: ; raw salmon, tuna, ; (45-51F - cold holding ) less than 4hrs per operator. Operator moved to other cooler. -Tea station : Ginger almond milk, boba, milk, 52F cold holding less than 4hrs per operator. Operator immediately removed to walk in cooler for temperature recovery Corrective Action Taken

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

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

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

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.

Basic - Dead roaches on premises. - 1 live roache under middle freezer in back kitchen area across from walk in cooler. Warning

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

Basic - Equipment in poor repair. Gasket torn in prep cooler on cook line

Basic - Floor soiled/has accumulation of debris. -In walk in cooler. -Grease on floor under stove and cook line - under coolers/freezers in bsck kitchen, - under triple sink - in dry storage area -under ice machine

Basic - Food not stored at least 6 inches off of the floor. -Case of noodles on walk in freezer floor - bucket of Ginger, pot of meat, bucket of soy sauce on floor in walk in cooler - cases of sushi season floor in back storage - sacks of panko on floor in back storage

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters -Gaskets in reach in freezer under sushi station

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom Interior of clear glass cooler in back kitchen

Basic - Single-service articles improperly stored. Cases of Portion cups on floor in back storage

Basic - Unnecessary items/unused equipment on the premises. Stemwells, , coolers, stoves, grills , and other unused equipment

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

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 tuna intended for raw consumption. No gloves, no AOP. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - shrimp (68F - Cold Holding); - breaded chicken (68F - Cold Holding) Observed on counter at sushi station. Employee states < 1 hour. Advised to put into cooler. - tuna (47F - Cold Holding); - salmon (46F - Cold Holding); - white fish (52F - Cold Holding); - imitation crab (52F - Cold Holding) Small reach in cooler at sushi station. Employee states <3 hours. Employee moved to another cooler for better cooling Warning

High Priority - Vacuum breaker missing at hose bibb - faucet below hand wash sink Warning

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. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - hand wash sink at back Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - No soap provided at handwash sink. - hand wash sink at front Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - sushi rice Warning

Basic - Buildup of food debris/soil residue on equipment door handles. - reach in freezer door handles Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cell phones and drinks on cook line counter Warning

Basic - Floor soiled/has accumulation of debris. - below cook line coolers - below ice machine Warning

Basic - Food stored on floor. - various items in walk in cooler Warning

Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door handle Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. - cooler at boba staton Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hand wash sink soiled - blender base - milk tea powder organizer - gasket on cook line coolers soiled - hood filter Warning

Basic - Plumbing system in disrepair. - hand wash sink hot water turned off. Employee states valve leaking when turned on. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning

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

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator using 101 bleach. Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by bowls

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Corrected On-Site

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/

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

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. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in and walk in cooler and freezer doors soiled

Basic - Food not stored at least 6 inches off of the floor. Tomatoes on the floor in the walk in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach cooler and freezer gaskets

Basic - Old labels stuck to food containers after cleaning. On the clean dish rack

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Water leaking from pipe and/or faucet/handle. Pipe under the wash sink at the 3 comp sink leaking.