ZUKKU SAN SUSHI BAR AND GRILL

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dish machine rinse temperature 133F. Discussed with operator must set triple sink for prep sanitation of ware washing Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon above cooked shrimp on cooling rack in walk in cooler. Operator removed the raw salmon to bottom shelf Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pork Broth prep date on 3/1/26 in walk in cooler. Stop sales issued Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw fish eggs (47F - Cold Holding); raw spicy turn (51F - Cold Holding); raw spicy salmon (48F - Cold Holding); snow cream meat (52F - Cold Holding) in right side reach in cooler on right side of sushi bar. massage (52F - Cold Holding) raw tuna 51F-Cold Holding) in reach in cooler on cook line Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish eggs (47F - Cold Holding); raw spicy turn (51F - Cold Holding); raw spicy salmon (48F - Cold Holding); snow cream meat (52F - Cold Holding) in right side reach in cooler on right side of sushi bar. massage (52F - Cold Holding) raw tuna 51F-Cold Holding) in reach in cooler on cook line See stop sale Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained in kitchen and sushi bar Warning

Intermediate - Handwash sink not accessible for employee use at all times. Sushi rice warmer blocked hand sink in sushi bar. Operator removed it Corrected On-Site Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on prep table in cook line. Operator removed it Corrected On-Site Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee no beard guard while engaging food preparation, manager Asher him to put it on Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed Chinese cabbage above cooked shrimp in walk in cooler, operator removed the cabbage to bottom shelf Corrected On-Site Warning

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Temped at 143.2f Warning

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested 0ppm. Manager manually made sanitizer and is calling for service 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 Warning

Intermediate - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Establishment acidified sushi rice. Haccp plan and process waiver received and currently being worked by state 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. All safe staff cards expired for all employees 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. Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Currently applied for HACCP Plan with state. Pending approval. Recommend using time as a public health control until plans are approved Warning

Intermediate - pH meter used to test sushi rice not used according to manufacturer's instructions/no distilled water available. Observed operator test the rice directly. We found instructions and went over them to properly test the rice and calibrate it. Meter calibrated last week. 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. Dishwasher pushed garbage down into garbage can then touched clean dishes without washing hands Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mushrooms on cook line Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (78F - Cold Holding) 39F, at sushi bar, sushi rice pulled out of walk in around 12:30, manager put product in walk in freezer to get down to temperature, cooked mushrooms (87F - Cold Holding) on cook line, see stop sale, Beef (50F - Cold Holding); Poultry (46F - Cold Holding); Spare ribs (46F - Cold Holding) top of reach in cooler, employee put ice bags on all product Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried shrimp (113F - Hot Holding) on cook line, employee put back in fryer to be reheated Warning

Intermediate - Acidity of each batch of sushi rice not tested with a pH meter and results recorded as required. 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. Provided operator with DBPR HR 5030-104 Corrective Action Taken Warning

Intermediate - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Rice and food debris in hand sink at sushi bar Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. 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. Provided operator with DBPR Form HR 5030-103 Corrective Action Taken Warning

Basic - Accumulation of lime scale on the inside of the dishmachine. 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 thawed in walk in cooler still in the original package Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. Warning

Basic - Food stored in a location that is exposed to splash/dust. Open container of rice next to hand sink at sushi bar Warning

Basic - Food stored on floor. Container of rice on floor on cook line, container put on shelf Corrected On-Site Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee rinsed cutting board and proceeded to use it for prep. Discussed proper sanitization with employee. Employee sanitized cutting board before using. Corrective Action Taken Warning

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. No proof for salmon from True Worlds. Manager provided letter stating salmon has been farm raised and pellet fed during inspection. Corrected On-Site Warning

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At 0ppm. Manager fixed to 200ppm. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi Rice 79F. No time as a public health control paperwork. No time mark. Discussed using Time as a public health control. Provided application. Manager time marked sushi rice. Warning

Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Frank Rosa is manager on duty. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On dinner, lunch, and to go menu no items are identified as containing raw animal foods. 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/ Three hosts, Four sushi chefs, three prep employees, and two waiters on duty. No food manager present. Warning

Basic - Cloth used as a food-contact surface. Cloth on sushi rice. Employee removed cloth. Corrected On-Site Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook with no beard guard. Warning

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At 0ppm. Manager fixed to 200ppm. Corrected On-Site Warning