KABUKI SUSHI THAI TAPAS

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. Dishwasher (Chlorine 0ppm) Operator corrected chlorine 100ppm Corrected On-Site Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs then grabbed clean basket; no handwash Employee washed hands Corrected On-Site Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator did not have parasite destruction for the following fish: mackerel, wild salmon, escolar, yellowtail, squid, amaebi Operator presented parasite destruction at the end of inspection Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: Raw shrimp over ready to eat soybeans Operator stored properly Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At Flip top cooler at cook line: Raw chicken stored over sauces Operator stored properly 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. At flip top cooler 1 on cook line: canned Corn (48F - Cold Holding); As per operator, product stored overnight As per operator not prepped or portioned today Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. sushi line: Krab roll (51F at 3:19 - Cooling) as per operator since 11:30 at 3:30 pm same krab meat (47F at 3:23 - Cooling) as per operator since 11:30am; at 3:30 pm same ,cut kale (69F at 3:25 - Cooling) as per operator since 11:30 at 3:30p. Same Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler 1 on cook line: canned Corn (48F - Cold Holding); As per operator, product stored overnight As per operator not prepped or portioned today See stop sale At several flip top coolers on cook line: wonton (50F - Cold Holding); green peas (64F - Cold Holding) vegetable wonton (50F - Cold Holding); raw shrimp (46F - Cold Holding) ; salmon sushi roll (46F - Cold Holding) ginger sauce (50F - Cold Holding) As per operator out of temperature for approximately 2 hours As per operator not prepped or portioned today. Operator moved products to walk in cooler Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. sushi line: Krab roll (51F at 3:19 - Cooling) as per operator since 11:30 at 3:30 pm same krab meat (47F at 3:23 - Cooling) as per operator since 11:30am; at 3:30 pm same ,cut kale (69F at 3:25 - Cooling) as per operator since 11:30 at 3:30p. Same See stop sale Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cook line stove top: ginger sauce (130F - Hot Holding); As per operator out of temperature for approximately for 1 hour Operator reheat product to 165F Corrective Action Taken Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. ginger sauce (73F at 2:07; 72F at 3:38 - Cooling) as per operator since 12:00 pm; At the current rate of cooling, the product will not reach 41F within 4 hours Advised employee to place in walk in cooler tofu (46F at 2:50; 50F at 3:41pm - Cooling) as per operator since 12 At the current rate of cooling, the product will not reach 41F within 4 hours. Advised operator to place in reach in freezer. on prep table: chicken soup (132F at 2:02; 110F at 3:36 - Cooling) as per operator since 1:40 At the current rate of cooling, the product will not reach 135F to 70F within 2 hours. Advised operator to place back on stove to reheat to 165F Corrective Action Taken Repeat Violation Admin Complaint

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/ Manager came in middle of inspection Corrected On-Site Repeat Violation Admin Complaint

Basic - Current Hotel and Restaurant license not displayed. Operator presented new license at the end of inspection Corrected On-Site Warning

Basic - Food stored on floor. Cooking oil and ginger sauce stored on kitchen floor Operator removed from floor Corrected On-Site Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: Unwashed peppers, avocados over chopped lettuce, cream cheese Operator stored properly Corrected On-Site Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator corrected to chlorine 100ppm Corrected On-Site Warning

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed chef touch raw chicken then handled clean pan of noodles and cooked rice; ho hand wash. Advised chef to wash hands. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed: 7 flies flying around at bar area. 2 flies flying around at sushi bar; 1 landing on clean cutting board. 2 flies flying around in kitchen area; 1 landing on lid of clean pan of sauce along cook line. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At sushi bar low boy cooler: raw tuna stored over cooked salmon. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

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. At bar area sitting in a pan on ice: half and half (58F - Cold Holding) As per operator, stored over 4 hours. Not prepped or portioned today. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At bar area sitting in a pan on ice: half and half (58F - Cold Holding) As per operator, stored over 4 hours. Not prepped or portioned today. See stop sale. Warning

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. Cooked white rice; sushi rice; raw shelled eggs ; bean sprout; noodles; tempura shrimp identified on written procedures but not time marked. As per operator, items stored since 1.75 hours. Operator time marked all items. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On shelf across from cook line: cooked rice with mixed vegetables (107F - Hot Holding) As per chef, cooked and stored since 1.75 hours. Advised operator to reheat to 165F. Repeat Violation Admin Complaint

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In reach in freezer: cooked fish mix, cooked then frozen 2 days prior not date marked. Peanut sauce with cooked bell peppers cooked then frozen 2 days prior not date marked. Operator removed items to date mark. Corrective Action Taken Repeat Violation 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. Commercially processed reduced oxygen packaged raw salmon and raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. As per operator stored for 3.5 hours. Operator removed items from packaging. Corrected On-Site Warning

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple specialty rolls with raw fish not identified in menu. Repeat Violation Admin Complaint - From follow-up inspection 2023-10-05: Time Extended - From follow-up inspection 2023-10-06: Time Extended

High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. At sushi station- container of fish eggs lined with paper towels- educated operator- employee removed. Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2023-10-05: At sushi station- container of sliced cucumber wrapped in paper towels- operator removed. Admin Complaint Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple specialty rolls with raw fish not identified in menu. Repeat Violation Admin Complaint - From follow-up inspection 2023-10-05: Time Extended

High Priority - Dented/rusted cans present. See stop sale At dry storage area - observed a dented can of baby corm - see stop sale. Repeat Violation Admin Complaint

High Priority - Employee washed hands with no soap. Employee washed hands with out soap- then proceeded to handle cleans dishes and serve customers- educated operators employee washed hands. Warning

High Priority - Nonfood-grade containers used for food storage - direct contact with food. At sushi station- container of fish eggs lined with paper towels- educated operator- employee removed. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Roach activity present as evidenced by live roaches found. At dry storage area by back door near prep area - approximately 8 live roaches underneath buckets of sauce and dry bags of food- operator killed and removed 6 live roaches- sanitized area. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple specialty rolls with raw fish not identified in menu. Repeat Violation Admin Complaint

Basic - Dead roaches on premises. At dry storage area by back door- approximately 12 dead roaches- approximately 5 dead roaches on the floor, and approximately 6 dead reaches above the dry storage shelf over food - operator removed- sanitized area. At storage shelf/ prep counter near cookline- observed approximately - 10 dead roaches in between shelves near clean plates and single service items- operator removed and sanitized area. Repeat Violation Admin Complaint

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi station- damp/wet wiping clothes stored in cutting boards- operator removed. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed deep covered containers with Cook rice at 10:30 53F cooling .per operator cooling since last nigh Product did not cool to 41°F within 6 hours. Operator discarded.See Stop Sale Warning

High Priority - Dented/rusted cans present. Bamboo sliced See stop sale. Warning

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled personal cell followed by handled clean plates Employee washed hands Corrected On-Site Warning

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed paper towel use in direct contact with cut vegetables and fried salmon . Operator removed Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked rice inside walk in cooler Operator stored properly Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed deep covered containers with Cook rice at 10:30 53F cooling .per operator cooling since last nigh Product did not cool to 41°F within 6 hours. Operator discarded.See Stop Sale Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Observed Sushi rice from yesterday on sushi bar area. Product over 4 hours. Operator discarded.See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed overstocked container with pork dumpling 44F cold holding on cook line. Per operator product not prepared or portioned today. Per operator product stored for approximately 20 minutes. Operator removed overstocked Corrective Action Taken Warning

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Observed Sushi rice from yesterday on sushi bar area. Product over 4 hours. Operator discarded.See stop sale. Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed big 6 poster to operator Corrective Action Taken 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. Emailed procedures to operator Corrective Action Taken Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple specialty rolls with raw fish not identified in menu Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cook line Operator provided Corrected On-Site Warning

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

Basic - Dead roaches on premises. Observed approximately 20 dead roaches on the floor by dry storage and under reach in freezers by back door. Operator clean and sanitized areas Corrected On-Site Warning

Basic - Multiple containers with ginger stored on floor on sushi bar area. Operator stored properly Corrected On-Site Warning

Basic - Raw fruits/vegetables (. Avocados) not washed prior to preparation on sushi bar, Operator washed Corrected On-Site Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Partially frozen raw fish thawing on sink . Operator opened water Corrected On-Site Warning

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Advised operator to renew certifications for food handlers Repeat Violation Admin Complaint - From follow-up inspection 2022-11-30: Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Observed two containers with partially frozen raw chicken and a bag of salmon thawing at room temperature on cook line. Operator moved products to walk-in cooler Corrected On-Site - From follow-up inspection 2022-11-30: Same. Observed a deep container with standing water with partially frozen krab meat seating under the hand washing sink on the floor. Operator moved to walk-in cooler Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed seating on prep area deep covered containers with Cooked coconut milk at 2:17pm ( 87°F cooling) since 11:30am // chicken soup at 2:32pm (100°F cooling) since 11:30am Products did not cooled to 70°F within 2 hours. Operator discarded.See Stop Sale.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed multiple bags and non commercially packaged with raw chicken stored above raw lobster, raw shrimp. Inside reach in freezer on cook line. Operator stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed seating on prep area deep covered containers with Cooked coconut milk at 2:17pm ( 87°F cooling) since 11:30am // chicken soup at 2:32pm (100°F cooling) since 11:30am Products did not cooled to 70°F within 2 hours. Operator discarded.See Stop Sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items inside flip top cooler #2, cooked chicken wontons 49°F cold Holding , raw chicken 45°F cold Holding, raw beef 45°F cold Holding, coconut milk cooked 49°F cold Holding . Per operator products stored since yesterday. Per operator products not prepared or portioned today. Operator discarded.See Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items inside flip top cooler #2, cooked chicken wontons 49°F cold Holding , raw chicken 45°F cold Holding, raw beef 45°F cold Holding, coconut milk cooked 49°F cold Holding . Per operator products stored since yesterday. Per operator products not prepared or portioned today. Operator discarded.See Stop Sale Observed inside flip top cooler #1 raw chicken 60°F cold Holding, raw beef 60°F cold Holding . Observed seating on top of sushi bar area fish eggs 78°F cold Holding Per operator products stored for approximately 1 hour. Per operator products not prepared or portioned today. Operator moved eggs to inside of cooler and iced down chicken and beef. Repeat Violation Admin Complaint

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. Observed sushi rice, fried rice, rehydrates noodles, eel , cooked shrimp and raw shell eggs with no time mark. Per operator products stored for approximately 2 hours. Operator time marked products for the remaining time of 2 hours. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed inside hot box on sushi bar area cooked shrimp 78°F hot Holding, eel 118°F hot Holding . Per operator products stored for approximately 1 hour. Operator turned on the hot box to higher setting. To reheat product to 165°F+ Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By dishwasher area. Operator provided Corrected On-Site

Intermediate - No soap provided at handwash sink.behind sushi bar. Operator provided.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Advised operator to renew certifications for food handlers Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance( soap and water )not labeled. On dining room Operator labeled Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Advised operator to clean and sanitized Corrective Action Taken

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

Basic - Employee eating in a food preparation or other restricted area. Observed sushi cook eating behind sushi bar. Operator educated staff on not eating on preparation areas Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Metal Shelving on sushi bar area and on expo area

Basic - Plastic bottles with apple juice stored on floor by the bar. Advised operator to stored food at least 6" above the floor Corrective Action Taken

Basic - Time/temperature control for safety food thawed in an improper manner. Observed two containers with partially frozen raw chicken and a bag of salmon thawing at room temperature on cook line. Operator moved products to walk-in cooler Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately one fly landing on prep surface by walk in cooler Observed approximately one fly landing on prep surface at sushi bar

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler by cookline- Raw shrimp stored over sushi -operator moved raw Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At reach in cooler - Raw shell egg stored over raw shrimp- operator moved shrimp to lower shelf. Corrected On-Site

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 shrimp over krab rangoons at freezer at end of cookline. Food moved. Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach crawling under wok at cookline 1 live roach in crevice at stove in cookline 20 live roaches in frontline area of cookline inside box with utensils

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler at cookline- cooked duck (44F - Cold Holding)-food moved from walk-in cooler at 11 am. Out of temp for less than 4 hours. In cooler to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At glass reach in cooler at cookline chopped lettuce from 44-50F at 12:10, (cooling since 10:30 ) recheck at 1:50 44F-47F cooling- food was covered- operator placed in different container and stored in walk in cooler to quick chill. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Cleaning agent bottles stored over food and utensils in shelving in storage area.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster. Corrected On-Site

Intermediate - Employee applied hand antiseptic in place of washing hands as required. Employee washed knife at handwash sink and then prepped chicken without washing hands first. Employee washed hands. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Operator washed soiled knife at handwash sink by three compartment sink- educated operator on proper handwash sink usage and he stopped using sink for other purposes. Corrected On-Site

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

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

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink on cutting table at cookline. Drink removed. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employee stopped eating. Corrected On-Site

Basic - Food stored on floor. Container of oil stored on floor by reach in freezer at cook line- operator moved off floor At dry storage- container of soy sauce stored on floor- operator moved of floor Corrected On-Site

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed around 40 small flying insects landing on walls, dirty plastic containers, on sushi bar area, Observed around 20 small flying insects landing on walls on server station by bar area. - From follow-up inspection 2021-12-08: Observed 3 small flying insects landing on bar area walls Observed 5 small flying insects landing on dry storage area shelf's. Observed 3 small flying insects landing on drain pipe under dishwasher area. Admin Complaint

High Priority - Employee switched from working with raw beef to handled cleaned equipment without washing hands. Employee washed hands . Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed around 40 small flying insects landing on walls, dirty plastic containers, on sushi bar area, Observed around 20 small flying insects landing on walls on server station by bar area.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed a container with raw chicken stored above a container with raw beef inside walk-in cooler. Operator stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed an overstocked container with wontons (50°F - Cold Holding)inside flip top cooler on cook line. Per operator product stored for approximately one hour. Per operator product not prepared or portioned today. Operator removed overstocked product. Corrective Action Taken Repeat Violation Admin Complaint

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. Observed no time marked on all items on TPHC form. Sushi Rice, tempura shrimp, rehydrate noodles, cooked white rice, bean sprouts. Per operator products stored for approximately 1 hour. Operator time marked for the remaining time of 3 hours Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance ( sanitation solution)not labeled. Operator labeled Corrected On-Site

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

Basic - Floor soiled/has accumulation of debris. On sushi bar area.