TROPICAL SUSHI

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. left side flip top: cooked shrimp (70F); cooked noodles (72F); sprouts (68F); cooked rice (68F); cooked meatballs (72F); raw beef (70F); tofu (72F). Being held in unit overnight. Per operator door left open overnight. Items not prepared or portioned today. Unknown time out of temperature. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. left side flip top: cooked shrimp (70F); cooked noodles (72F); sprouts (68F); cooked rice (68F); cooked meatballs (72F); raw beef (70F); tofu (72F). Being held in unit overnight. Per operator door left open overnight. Items not prepared or portioned today. Unknown time out of temperature. See Stop Sale Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at wait station/ware washing area hand wash sinks. Operator provided Corrected On-Site Warning

Intermediate - - From initial inspection : 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 - From follow-up inspection 2024-05-30: Time Extended - From follow-up inspection 2024-06-05: 53 days Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease. Hood filters soiled Warning - From follow-up inspection 2024-05-30: Time Extended - From follow-up inspection 2024-06-05: Time Extended

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 chlorine. Sanitizer will not prime. Triple sink tested at 400ppm Quat. Instructed operator to manual sanitize until dish machine is repaired Warning - From follow-up inspection 2024-05-30: 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 stored above raw salmon in cook line flip top cooler. Operator reorganized Corrected On-Site Warning - From follow-up inspection 2024-05-30: Raw chicken stored above raw salmon in cook line flip top cooler. Operator reorganized Admin Complaint Corrected On-Site

Intermediate - - From initial inspection : 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/ Warning - From follow-up inspection 2024-05-30: Time Extended

Intermediate - - From initial inspection : 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 - From follow-up inspection 2024-05-30: Time Extended

Intermediate - - From initial inspection : Intermediate - Probe thermometer not within the intended measuring range of use. Probe thermometers provided measuring 100F+ Warning - From follow-up inspection 2024-05-30: Operator states proper probe thermometer on order Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Food stored on floor. Buckets of sauces stored on floor in walk in cooler. Operator moved to shelf Corrected On-Site Repeat Violation Warning - From follow-up inspection 2024-05-30: Buckets of sauces stored on floor in walk in cooler. Operator moved to shelf Time Extended Corrected On-Site

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease. Hood filters soiled Warning - From follow-up inspection 2024-05-30: Time Extended

• From initial inspection : Marked exit/path to marked exit blocked. For reporting purposes only. Exit path to hallway exit door blocked by cot - From follow-up inspection 2024-05-30:

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 chlorine. Sanitizer will not prime. Triple sink tested at 400ppm Quat. Instructed operator to manual sanitize until dish machine is repaired Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw salmon in cook line flip top cooler. Operator reorganized Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door low top at sushi line: raw salmon (53F); raw tuna (53F); Krab stick (52F); raw hamachi (53F); cooked rice (52F); seaweed salad (53F); sushi display (50F); Krab stick (50F); cooked shrimp (56F); smoked salmon (51F); raw tuna (55F); cooked eel (57F); raw salmon (55F); all items being held in 2 door reach in cooler over night. Monitored unit for 30 minutes with no changes in temperature. Unknown time out of temperature. Not prepared or portioned today. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door low top at sushi line: raw salmon (53F); raw tuna (53F); Krab stick (52F); raw hamachi (53F); cooked rice (52F); seaweed salad (53F); sushi display (50F); Krab stick (50F); cooked shrimp (56F); smoked salmon (51F); raw tuna (55F); cooked eel (57F); raw salmon (55F); all items being held in 2 door reach in cooler over night. Monitored unit for 30 minutes with no changes in temperature. Unknown time out of temperature. Not prepared or portioned today. See Stop Sale 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/ 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 - Probe thermometer not within the intended measuring range of use. Probe thermometers provided measuring 100F+ Warning

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Wine glasses stored directly next to hand wash sink at front sushi line exposed to splash. Operator removed Corrected On-Site Warning

Basic - Food stored on floor. Buckets of sauces stored on floor in walk in cooler. Operator moved to shelf Corrected On-Site Repeat Violation Warning

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handle in Raw shrimp on cook line. Operator removed and replaced Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease. Hood filters soiled Warning

Marked exit/path to marked exit blocked. For reporting purposes only. Exit path to hallway exit door blocked by cot

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken, raw shrimp stored above unwashed produce in walk in cooler. Operator reorganized Corrected On-Site Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Operator unable to provide at time of inspection Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi items do not disclose that item contain raw animal foods. Consumer advisory posted on menu Warning

Intermediate - No probe thermometer provided to measure temperature of food products. 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. Not provided for any employees Warning

Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at sushi bar hand wash sink. Operator turned on hot water Corrected On-Site Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at hallway back door Warning

Basic - Food stored on floor. Case of raw beef stored on floor in walk in freezer. Operator moved to shelf Corrected On-Site Warning

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed above cook line Warning