AYOKI JAPAN

High Priority - Raw animal food stored in same container as ready-to-eat food. Raw shelled eggs in small metal pan sitting on-top of Cooked noodles reach in cooler on cooks line manager removed to proper storage Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sushi raw shrimp over cooked rice walk in cooler.

High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. Manager had wiping rags in a chlorine not for food contact surfaces employee dumped chlorine got a new bucket and filled with correct chlorine at 50 ppm Corrected On-Site

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. No time mark on sushi rice operator was able to determine time at 10:45 placed discussed discarding at 2:45 pm

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade employee began cleaning at time of inspection

Basic - Bowl or other container with no handle used to dispense food. Sauce container used as a scoop sitting by rice maker pot close to walk in cooler.

Basic - Cardboard used to line nonfood-contact shelves. Above microwave on cooks line.

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over soy sauce buckets in walk in cooler - From follow-up inspection 2025-01-31: Still observed raw chicken over sauce Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 44 f reach in cooler in the ice machine and double sink room employee moved milk to freezer 2nd temp 43 f Corrected On-Site - From follow-up inspection 2025-01-31: Milk 44 f discussed with operator to move above to higher shelf Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Oil case dry storage area - From follow-up inspection 2025-01-31: Still observed Time Extended

Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avacadoes and mangos over ready to eat vegetables and cook pork walk in cooler. - From follow-up inspection 2025-01-31: Still observed Time Extended

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee scratched nose and began cooking food touching clean equipment.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed pans with no soap or sanitizer. Discussed with employee to use the three compartment sink wash rinse sanitize method

High Priority - Nonfood-grade bags used in direct contact with food. Tomatoes in a customer carry out back in walk in cooler

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ready to eat honey sauce reach in cooler cook line. Employee removed to proper storage. Raw tuna over ready to eat rice walk in cooler Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: cook rice 115 f

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Three compartment sink discussed with manager to remake solution.

Intermediate - Handwash sink used for purposes other than handwashing. Drink stored in hand washing sink service line before entering kitchen

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee restocked 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. Cook rice seafood lobster

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

Basic - Cardboard used to line nonfood-contact shelves. Above microwave. Sauce and spice cart underneath.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Sauce bucket in walk in freezer employee removed from floor Corrected On-Site

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

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Mango's unwashed over washed vegetables walk in cooler.

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -Chlorine used as sanitizer and no chlorine test strips present Warning - From follow-up inspection 2023-11-17: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets of triple door reach-in cooler across from flat top grill soiled with food debris Warning - From follow-up inspection 2023-11-17: Time Extended

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Manager is using bleach that is not approved for food contact surfaces. Employee brought approved bleach during inspection. Corrected On-Site Admin Complaint

High Priority - Paper towel used as liner for food container. Paper towel lining shrimp. Manager removed. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Half and half date marked 03/01 in cooler by boba station. See stop sale. Employee discarded. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Half and half date marked 03/01 in cooler by boba station. Employee discarded.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Brown rice 109F. Boba 93F. Manager put brown rice into rice cooker to reheat to 165F. Recheck 201F Employee out boba in microwave to reheat. Corrective Action Taken

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 - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave interior soiled.

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 - 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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork and krab mix made yesterday no date mark.

Basic - Floor soiled/has accumulation of debris under triple sink and behind grill.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils for grill in standing water. Employee removed water. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple open water bottles in cooler. Manager removed water bottles from cooler. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed green onions over cut zucchini in walk in cooler.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered from outside and began working without washing hands. Discussed with manager.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Brown Rice (94F - Hot Holding); White Rice (112F - Hot Holding) Manager put in steamer to reheat. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream not date marked. Employee date marked.

Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Invoices for salmon and tuna not provided for 90 days.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave interior soiled. Cutting board at reach in cooler on line soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Utensil in hand sink by walk in cooler. Employee removed. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles in kitchen.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen. Floor soiled by kitchen equipment.

Basic - Clean knife stored between equipment and wall.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauces in walk in cooler, operator moved them Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Items stored in restroom sink in kitchen.

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. Some employees original certificates are not available.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In kitchen

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Working containers of food removed from original container not identified by common name. No items in walk in cooler labeled

Intermediate - - From initial inspection : Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Invoices for salmon served raw not kept for 90 days. Discussed requirements with manager. Warning - From follow-up inspection 2022-02-15: Time Extended

Basic - - From initial inspection : Basic - Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance. Hood filters soiled. Warning - From follow-up inspection 2022-02-15: Time Extended