MUSASHI SUSHI LOUNGE

High Priority - Non-food grade paper/paper towel used as liner for food container. Underneath multiple fish item in sushi bar and walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon roll at sushi bar 55°. Per operator prepared less than 4 hours. Advised operator to move in to walk in cooler for immediate temperature recovery. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Miso soup at bar 87° 2nd 166°. Advised operator to put back on stove for immediate temperature recovery. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Rubbing alcohol stored next to spices at prep table near dish machine A spray bottle of alcohol stored next cooked eel skin. Operator moved items Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on front prep table in kitchen area

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 - Spray bottle containing toxic substance not labeled. Sanitizer in spray bottle at bar.

Basic - Carbon dioxide/helium tanks not adequately secured. At bar next to soda boxes

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. Raw tuna in walk in cooler. Still frozen. Advised operator on proper thawing process. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on pass thru window Jacket on boxes of soda syrup at bar. Water bottle on shelf above prep table on cooks line.

Basic - Equipment in poor repair. Ice machine door broken near dish machine area

Basic - Hole in or other damage to wall. Wall next to walk in cooler and dish machine.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. On door of walk in freezer Inside black chest cooler at bar next to glasses

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in ice at bar ice bin. Operator moved scoop out of ice.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at sushi bar old food debris

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

Basic - Old labels stuck to food containers after cleaning. On multiple plastic and metal containers on drying rack next to dish machine

Basic - Plumbing system in disrepair. Hand sink plumbing disconnected near mop sink

Basic - Ripped/worn tin foil used as shelf cover. On bottom shelf of prep table on cooks line

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

Basic - Working containers of food removed from original container not identified by common name. Small container of sugar bar.

High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Fish lined with paper towel throughout facility Warning - From follow-up inspection 2025-10-22: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Hand washing sink by mop sink Warning - From follow-up inspection 2025-10-22: 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/. Facility is currently a sushi restaurant. There are no hand washing sinks at sushi bar,prep area leading into kitchen or on cooks line. Facility needs to submit plans since there are no plans on hand to verify lay out of facility Warning - From follow-up inspection 2025-10-22: Spoke to plan review and no plans have been submittedAdmin Complaint Admin Complaint

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Wiling tile in prep area and at dish wash area Warning - From follow-up inspection 2025-10-22: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup and water bottle stored on top shelf of prep tables at prep area Warning - From follow-up inspection 2025-10-22: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed purses on dry storage area and shoes by dry storage area Warning - From follow-up inspection 2025-10-22: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Missing tiles at wall next to walk in cooler Warning - From follow-up inspection 2025-10-22: Time Extended

Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Reach in cooler, make table and ice machine at back of facility Warning - From follow-up inspection 2025-10-22: Time Extended

Intermediate - Handwash sink used for purposes other than handwashing. Silverware in handwashing sink across from prep area Operator removed Corrected On-Site

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

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Hole in or other damage to wall. Hole in wall next to walk in cooler

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. Several equipment exteriors throughout Hood vents over cookline

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

Basic - Standing water in bottom of reach-in-cooler. Make table near kitchen entrance

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Several places throughout