SAISAKI

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left kitchen and came back to handle clean pans without washing hands first. 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. Wahoo. 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. Walk in cooler Raw tuna 45F cold holding, raw ground chicken 45F, cream cheese mix 45F cold holding, Per operator items stored since yesterday and not prepared or portioned today. See stop sale Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler Raw tuna 45F cold holding, raw ground chicken 45F, cream cheese mix 45F cold holding, Per operator items stored since yesterday and not prepared or portioned today. See stop sale Sushi bar display cooler, Raw fish 45F cold holding, krab meat 47F cold holding, Reach in cooler double glass door prep area Half and half 47F cold holding per operator sushi bar cooler products and half and half products stored for approximately 1 hour and not prepared or portioned today operator moved to reach in freezer Corrective Action Taken 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. For sushi rice on sushi bar area and on back up on prep area Operator timed marked for the remaining time of 3 hours. Corrected On-Site Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.mop sink Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler #1 cook line Cooked rice at 2:44pm(120F cooling) since 30 minutes at 3:39pm same temperature Cooked chicken at 3:04pm (105F cooling) since 1 hour at 3:40pm same temperature. At this current cooling rate products will not cool to 70F within 2 hours. Operator moved to reach in freezer Corrective Action Taken Warning

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 employees expired Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Outside walk in cooler Warning

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 portioned chicken over ready to eat egg rolls/vegetables. Operator moved raw chicken from Ready to eat food. 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. Double glass door reach in cooler; opened half and half (50F - Cold Holding) Operator stated not prepared or portioned today, held in cooler overnight. See stop sale Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Double glass door reach in cooler; opened half and half (50F - Cold Holding) Operator stated not prepared or portioned today, held in cooler overnight. See stop sale Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Double glass door reach in cooler; cut tofu (48F - Ambient cooling 3:00pm/48F - Ambient Cooling 4pm); cut lettuce (51F Ambient cooling 3:00pm/51F - Ambient Cooling 4pm). Operator stated lettuce and tofu cut 1 hour prior, at this rate products will not reach 41F within 4 hours. At prep area; rice noodles-re-hydrated (77F - Ambient Cooling 3pm/72F - Ambient Cooling 4pm). Operator stated noodles rehydrated 1 hour prior, being held at room temperature, at this rate noodles will not reach 41F within 4 hours. Operator moved items to walk-in cooler to facilitate faster cooling. Corrective Action Taken 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/ 4 employees present engaged in food preparation and handling, no certified food service manager present. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with chemical not labeled. Warning

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2023-09-23: Time Extended - From follow-up inspection 2023-09-23: Time Extended - From follow-up inspection 2023-09-25: Time Extended

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately: 60 live flies under three compartment sink 30 live flies at mop sink next to three compartment sink 20 live flies at dry food storage shelves and ice machine ( next to each other ) across from walk-in cooler 50 live flies by dishwasher and shelves used for clean dishes ( next to each other ) 30 live flies by kitchen entrance next to alcohol glass cooler 4 live flies in dining room by seating booth close to kitchen entrance 3 live flies on the clean plates and silverware shelves in the dining room Repeat Violation Admin Complaint - From follow-up inspection 2023-09-23: Observed 2 live flies by dishwasher ; 1 live fly by ice machine - separate room from kitchen Admin Complaint** Admin Complaint - From follow-up inspection 2023-09-23: Observed 3 live flies by ice maker - separate room from kitchen Observed 1 live fly by dishwasher Admin Complaint

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2023-09-23: Time Extended - From follow-up inspection 2023-09-23: Time Extended

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately: 60 live flies under three compartment sink 30 live flies at mop sink next to three compartment sink 20 live flies at dry food storage shelves and ice machine ( next to each other ) across from walk-in cooler 50 live flies by dishwasher and shelves used for clean dishes ( next to each other ) 30 live flies by kitchen entrance next to alcohol glass cooler 4 live flies in dining room by seating booth close to kitchen entrance 3 live flies on the clean plates and silverware shelves in the dining room Repeat Violation Admin Complaint - From follow-up inspection 2023-09-23: Observed 2 live flies by dishwasher ; 1 live fly by ice machine - separate room from kitchen Admin Complaint** Admin Complaint

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2023-09-23: 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. Dishwasher (Chlorine 0ppm); Repeat Violation Admin Complaint

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately: 60 live flies under three compartment sink 30 live flies at mop sink next to three compartment sink 20 live flies at dry food storage shelves and ice machine ( next to each other ) across from walk-in cooler 50 live flies by dishwasher and shelves used for clean dishes ( next to each other ) 30 live flies by kitchen entrance next to alcohol glass cooler 4 live flies in dining room by seating booth close to kitchen entrance 3 live flies on the clean plates and silverware shelves in the dining room 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. Raw lobster tails and beef not commercially packaged stored above crab Rangoon not commercially packaged in reach in freezer at cook line; advised cook to store foods based on cooking temperatures. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over cucumbers in cooler at sushi station Employee stored properly Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice not discarded after four hour time limit (10:00-2:00) at sushi bar ; Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white rice (125F - Hot Holding) in rice warmer at cook line; as per operator food cooked at 10:00 pm; operator unable to establish how long food has been out of temperature; operator decided to discard at 2 pm; food was not discarded at 2 pm ; See Stop Sale Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice not discarded after four hour time limit (10:00-2:00) at sushi bar ;

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- sushi rice at sushi bar; as per operator food on four hour time since 10:00 am; advised operator to keep track of time ;

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white rice (125F - Hot Holding) in rice warmer at cook line; as per operator food cooked at 10:00 pm; operator unable to establish how long food has been out of temperature; operator decided to discard at 2 pm; food was not discarded at 2 pm ; See Stop Sale

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.

Intermediate - Handwash sink at cook like used for purposes other than handwashing- as a dump sink as evidence of foods inside ; to store Brillo ; removed Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths-establishment uses chlorine as a sanitizer - no test strips

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 person in charge present during hours of operation.

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

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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.

Intermediate - No soap provided at handwash sink at cook line; cook provided Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ginger carrot dressing in glass door at the back of the kitchen- as per operator food made approximately 48 hours ; Advised operator to date mark food;

Intermediate - Water with a temperature of at least 100 degrees shut off at employee handwash sink. No hot or cold water at hand wash sink next to three compartment sink. Employee unable to turn water on

Basic - Accumulation of debris inside warewashing machine.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal pizza dough, diced ham, and cheese in reach in freezer at cook line; advised cook to segregate and identify foods. Repeat Violation

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape hanging from dishwasher drain board

Basic - In-use tongs stored on equipment door handle between uses- on oven door; door heavy spiked with food debris

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container in rice container by ice machine Removed ; Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- ladles stored in water at 88 F at cook line ; Repeat Violation

Basic - Insect control device installed over food preparation area. Zapper on the clean dishes rack next to sushi boats by dishwasher

Basic - Interior microwaves have accumulation of black substance/grease/food debris- at cook line

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers- multiple water containers in reach in freezer at cook line ; Pepsi bottle in cooler at sushi station Operator removed Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- at cook line and glass door cooler at the back of the kitchen

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean- used to wipe knifes at sushi station; educated

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); advised operator to remake solution

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice at 1:36pm 47°F ( cooling) overnight, stop sale. Cooked shrimp at 2:pm ( 46°F cooling since 11am)rechecked at 2:29pm same moved to freezer Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Miso soup at 1:50pm ( 135°F cooling) since 40 minutes.rechecked at 2:36pm 115°F cooling at room temperature . Moved to cooler .at this rate of cooling it will not reach 70 within 2 hours Rehydrates noodles at 2:08pm (79°F cooling) since 1 pm, rechecked at 2:30pm 77°F moved to walk-in freezer Corrective Action Taken Warning

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. Chlorine 0 ppm, manager changed the container and primed. Tested chlorine 100 ppm Corrected On-Site Repeat Violation Admin Complaint

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flying around in trash can in back room Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For wahoo Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Scallopers on top of ice cream in chest freezer. Employee removed the scallops. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Kimchi sauce didn't use within 7 days Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. ooked rice at 1:36pm 47°F ( cooling) overnight, stop Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Toufu at 1:21pm , 51°F cooling since 10:30am, rechecked at 1:44pm same Cabbage cut at 1:22pm 53°F cooling since 10:30am, rechecked at 1:44pm same. Salad mix at 1:22pm , 53°F cooling since 10:30am, rechecked at 1:44pm same Warning

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Washcloth chlorine over 200 ppm Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Warning

Intermediate - Clear liquid Spray bottle containing toxic substance not labeled by kitchen area. Spray bottles not labeled Repeat Violation Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Miso soup at 1:50pm ( 135°F cooling) since 40 minutes.rechecked at 2:36pm 115°F cooling at room temperature . Moved to cooler Cooked shrimp at 2:pm ( 46°F cooling since 11am)rechecked at 2:29pm same moved to freezer Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Female employee rinsing washcloth in hand sink in the kitchen Corrected On-Site Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tataki not marked Warning

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only one current certificate Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 86 f. Manager turned on hot water heater 114 f Corrected On-Site Warning

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

Basic - Bowl or other container with no handle used to dispense food. Round container in spicy sauce in walk in cooler. Employee removed the container. Corrected On-Site 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. Tuna Warning

Basic - Employee eating in a food preparation or other restricted area. In use water bottle on prep table Warning

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

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

Basic - Food stored on floor. Box of oil stored on floor. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in standing water. Temperature 99 f. Manager dumped the water Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.cooler doors 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

Basic - Water leaking from pipe and/or faucet/handle. Water draining on floor from hand sink at sushi bar. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar. Employee put both in sanitizer solution. Corrected On-Site Repeat Violation Warning

Basic - Working containers of food removed from original container not identified by common name. Sugar Warning

High Priority - Container of medicine improperly stored. Observed cough medication stored in dry storage. Operator removed to lower shelf. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Frozen Raw chicken, raw beef and raw pork stored over frozen crab Rangoons in reach in freezer. Operator properly stored raw items. Frozen raw squid over frozen udon noodles in reach in freezer. Operator properly stored squid to lower shelf. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chili vinegar sauce not date marked in walk in cooler. Per operator marked more than 7 days (8days). See stop sale.

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where dismantled Plumbing dismantled in Handwash sink in back kitchen area.

Intermediate - No color/concentration comparison chart available for chlorine chemical test kit used to check dishwasher sanitizer.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chili vinegar sauce not date marked in walk in cooler. Per operator marked more than 7 days (8days). See stop sale.

Basic - Bowl or other container with no handle used to dispense food. Observer container of spicy mayo with bowl in walk in cooler. Operator removed bowl. Observed containers of rice in dry storage with plastic cups with no handle inside container. Operator removed plastic cups Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed watermelon, drinks and other employee food items in reach in cooler in back of restaurant. Operator placed all on lower shelf. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system above cookline soiled with grease and debris.

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.at 0 ppm. Operator corrected to 100 ppm chlorine Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw shell eggs stored behind a container with washed and cut onions inside flip top cooler on cook line. Operator stored properly Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. Observed around 50 live roaches crawling all over on shelf on sushi bar area where clean plates are stored Observed around 40 live roaches crawling behind reach in cooler on cook line

Intermediate - Handwash sink not accessible for employee use at all times. Observed a plastic container stored inside hand washing sink on sushi bar Operator removed Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above cook line.

Basic - Floor soiled/has accumulation of debris throughout the perimeter walls around the kitchen and behind tall reach in cooler.

Basic - Hole in or other damage to wall. Under hand washing sink on sushi bar area.