AMERICAN JAPA SUSHI

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0ppm. Warning - From follow-up inspection 2026-05-21: Time Extended

High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel used to line tempura shrimp at sushi bar Warning - From follow-up inspection 2026-05-21: Time Extended

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Noodles in thank you bag in walk in freezer. Warning - From follow-up inspection 2026-05-21: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over vegetable spring rolls in walk in cooler, operator moved items. Corrected On-Site Warning - From follow-up inspection 2026-05-21: Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Escolar1 1.94 oz Tuna 2 1lbs bags Warning - From follow-up inspection 2026-05-21: Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2026-05-21: Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All raw fish items on menu not identified. Warning - From follow-up inspection 2026-05-21: Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Warning - From follow-up inspection 2026-05-21: Time Extended

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice, provided operator with written time plan. Corrective Action Taken Warning - From follow-up inspection 2026-05-21: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl in container of flour and sugar in dry storage. Warning - From follow-up inspection 2026-05-21: Time Extended

Basic - - From initial inspection : 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. Escolar and tuna thawed in ROP packaging in walk in cooler Warning - From follow-up inspection 2026-05-21: Time Extended

Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food not segregated in walk in cooler. Warning - From follow-up inspection 2026-05-21: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. At sushi bar Warning - From follow-up inspection 2026-05-21: Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0ppm. Warning

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel used to line tempura shrimp at sushi bar Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For tilapia used in ceviche and offered as carpaccio on menu. Warning

High Priority - Nonfood-grade bags used in direct contact with food. Noodles in thank you bag in walk in freezer. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired April 1st 2026 Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over vegetable spring rolls in walk in cooler, operator moved items. Corrected On-Site Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Escolar1 1.94 oz Tuna 2 1lbs bags Warning

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

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All raw fish items on menu not identified. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink at bar and on cooks line. Operator placed paper towels at hand sink on cooks line. Corrected On-Site Warning

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Warning

Intermediate - No soap provided at handwash sink. At hand sink located next to cooks line Corrected On-Site Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice, provided operator with written time plan. Corrective Action Taken Warning

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing degreaser not labeled on cooks line and at bar hand sink. Warning

Basic - Bowl or other container with no handle used to dispense food. Bowl in container of flour and sugar in dry storage. Warning

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. Escolar and tuna thawed in ROP packaging in walk in cooler Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food not segregated in walk in cooler. Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between 2 tables on cooks line. Operator removed knives. Corrected On-Site Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. On cooks line. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler at sushi bar. Warning

Basic - Standing water in bottom of reach-in-cooler. At sushi bar Warning

Basic - Water leaking from pipe and/or faucet/handle. Faucet leaking at triple sink. Warning

Basic - Working containers of food removed from original container not identified by common name. Flour no label at dry storage Corrected On-Site Warning

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran 3 cycles, tested at 0 Warning

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Dried hands on towel

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 started to engage in food prep with no gloves, touched sushi roll with bare hands before putting on gloves

High Priority - Nonfood-grade bags used in direct contact with food. Raw meat stored in grocery bag in walk in freezer

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and beef over guava and chocolate rolls in reach in cooler under make table Operator moved Corrected On-Site

High Priority - Sewage/wastewater backing up through floor drains. On drain at built in prep sink on prep counter and drain at built in handwash sink at cookline

High Priority - Toxic substance/chemical improperly stored. Bottle of rubbing alcohol on prep table above clean dishes

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

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Ceviche not prepared with heat not identified under consumer advisory on menu Warning

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/ 5 employees on site, no certified manager Note: Repeat certified manager violations on subsequent inspections may result in Administrative Action.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At any handwashing sink

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At any handwashing sink Repeat Violation

Basic - Drain cover(s) missing. 3 compartment sink

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee discarded Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Clothes and bag hanging on storage rack with clean dishes in dry storage room

Basic - Equipment and utensils not properly air-dried - wet nesting. Several on clean dish rack

Basic - Equipment in poor repair. Built in cabinet door falling off on cabinet underneath prep table by handwash sink Gaskets torn on reach in cooler under cookline make table Cooler drawers under grill not working - not currently in use Repeat Violation

Basic - Faucet/handle missing at plumbing fixture. Cold water faucet handle did not turn cold water on at built in handwash sink on cookline

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

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

Basic - Light not functioning. Back storage area and in unisex restroom

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler next to ice machine

Basic - No handwashing sign provided at a hand sink used by food employees. At handwash sink on cookline

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler under cookline make table Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Several on clean dish rack

Basic - Outer openings not protected with self-closing doors. Hinge disconnected

Basic - Stored food not covered. Several containers in dry storage Operator covered with plastic wrap Corrected On-Site

Basic - Unnecessary items/unused equipment on the premises. 2 inoperable ice machines inside Fryer and other pieces of equipment outside of back door

Intermediate - - From initial inspection : Intermediate - Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. Operator states boiler is in disrepair for the entire restaurant. Mop sink inaccessible. 80F-81F at 3-compartment sink, 1-compartment sink, bathroom sink. Warning - From follow-up inspection 2024-06-18: New water heater being delivered and installed 6/24/24 Time Extended

Intermediate - Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. Operator states boiler is in disrepair for the entire restaurant. Mop sink inaccessible. 80F-81F at 3-compartment sink, 1-compartment sink, bathroom sink. Warning

High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Temp dishmachine at 78F and backup chemical at 25ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Warning - From follow-up inspection 2024-06-17: Time Extended

High Priority - - From initial inspection : High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Mop sink has stored items and equipment deeming it inaccessible. Operator stated, when asked where mop water is dumped, "out there" and gestured to sewage drains in lot behind restaurant. - From follow-up inspection 2024-06-17: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna filets stored over lime juice. - From follow-up inspection 2024-06-17: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken wings over raw shrimp in walk-in cooler. - From follow-up inspection 2024-06-17: Time Extended

High Priority - - From initial inspection : 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. Raw frozen breaded chicken cutlets stored over raw breaded frozen beef cutlets. - From follow-up inspection 2024-06-17: Time Extended

High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Multiple items in reach-in cooler dated 5/31. - From follow-up inspection 2024-06-17: Time Extended

Intermediate - - From initial inspection : 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. Provided form to operator. - From follow-up inspection 2024-06-17: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both handwash sink in kitchen. - From follow-up inspection 2024-06-17: Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2024-06-17: Time Extended

Intermediate - - From initial inspection : 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. Provided form to operator.n Warning - From follow-up inspection 2024-06-17: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Both handwash sink in kitchen. - From follow-up inspection 2024-06-17: Time Extended

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator states time plan is used for sushi rice, provided operator with time plan. - From follow-up inspection 2024-06-17: Time Extended

Intermediate - - From initial inspection : Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Both handwash sink in kitchen. - From follow-up inspection 2024-06-17: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - From follow-up inspection 2024-06-17: Time Extended

Intermediate - - From initial inspection : Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Both handwash sink in kitchen. - From follow-up inspection 2024-06-17: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black mold-like substance in the interior of the ice machine. Repeat Violation - From follow-up inspection 2024-06-17: Time Extended

Basic - - From initial inspection : Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Cutting boards and cambros on floor in dry storage area. - From follow-up inspection 2024-06-17: Time Extended

Basic - - From initial inspection : 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. 20 ea tuna filets fully thawed in ROP in walk-in cooler and sushi cooler. - From follow-up inspection 2024-06-17: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. License is confirmed to be active. - From follow-up inspection 2024-06-17: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Flour and panko in dry storage, Repeat Violation - From follow-up inspection 2024-06-17: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cookline soiled with food debris. - From follow-up inspection 2024-06-17: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. Multiple in hood vent and light on walk-in freezer. Repeat Violation - From follow-up inspection 2024-06-17: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets throughout cookline soiled, food debris in bottom of reach-in coolers on cookline, hood vent baffles soiled. Repeat Violation - From follow-up inspection 2024-06-17: Time Extended

Basic - - From initial inspection : Basic - Single-service articles improperly stored. Single-service cups, lids, kids cups stored in bathroom outside. - From follow-up inspection 2024-06-17: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Unlabeled Marinara, per operator, in walk-in cooler not covered. - From follow-up inspection 2024-06-17: Time Extended

High Priority - Dishmachine not sanitizing properly. Temp dishmachine at 78F and backup chemical at 25ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Warning

High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Mop sink has stored items and equipment deeming it inaccessible. Operator stated, when asked where mop water is dumped, "out there" and gestured to sewage drains in lot behind restaurant.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna filets stored over lime juice.

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

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. Raw frozen breaded chicken cutlets stored over raw breaded frozen beef cutlets.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Multiple items in reach-in cooler dated 5/31.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 20 each salmon filets fully thawed in ROP.

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. Provided form to operator.

Intermediate - Handwash sink not accessible for employee use at all times. Kitchen handwash sink had table blocking it and pans inside basin. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both handwash sink in kitchen.

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

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. Provided form to operator.n Warning

Intermediate - No soap provided at handwash sink. Both handwash sink in kitchen.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator states time plan is used for sushi rice, provided operator with time plan.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Both handwash sink in kitchen.

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

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Both handwash sink in kitchen.

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

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Cutting boards and cambros on floor in dry storage area.

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. 20 ea tuna filets fully thawed in ROP in walk-in cooler and sushi cooler.

Basic - Current Hotel and Restaurant license not displayed. License is confirmed to be active.

Basic - Food stored on floor. Flour and panko in dry storage, Repeat Violation

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

Basic - Light not functioning. Multiple in hood vent and light on walk-in freezer. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets throughout cookline soiled, food debris in bottom of reach-in coolers on cookline, hood vent baffles soiled. Repeat Violation

Basic - Single-service articles improperly stored. Single-service cups, lids, kids cups stored in bathroom outside.

Basic - Stored food not covered. Unlabeled Marinara, per operator, in walk-in cooler not covered.