PISCES SUSHI AND GLOBAL BISTRO

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 4 packages of raw tuna thawed out in its ROP packaging even though it states to remove before thawing. Stop sale issued.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white build up in the interior of the soda gun dispenser.

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. Observed 4 packages of raw tuna thawed out in its ROP packaging even though it states to remove before thawing. Stop sale issued.

Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on reach in deli coolers on the cook line. Priority: Intermediate

Basic - Observed: Cutting board has cut marks and is no longer cleanable. Grooved cutting boards on reach in deli coolers on the cook line. Priority: Basic

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. Jeanette and Dylon expired on 2/27/2025

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm chlorine. There was kink in the sanitizer line. Operator refilled sanitizer bucket and corrected to 50ppm. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from its original container not labeled with common name. Repeat Violation

High Priority - Non-food grade paper/paper towel used as liner for food container. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Knives stored in hand wash sink behind sushi.

Basic - Wet wiping cloth not stored in sanitizing solution between uses on cook line Discussed the importance of keeping the wiping cloths in sanitizer between uses.

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels being used to line items on sushi bar. Operator switched to coffee filters and green sheets Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Some squeeze bottles containing food not labeled with common name. Discussed the need to label all foods with common name once removed from its original container

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels lining Sushi/ Vegetables. Corrected On-Site Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of spoon touching tofu. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels under scallions and mushrooms. Operator removed Corrected On-Site

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Farm raised salmon served raw on the sushi menu. Operator was able to contact distributors and had proof of parasite destruction sent via email Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar - Eel 54F

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open soda can on counter in kitchen Operator removed Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with clear sanitizer not labeled on chemical shelf in employee restroom Corrected-observed employee discard Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on bulk flour on cookline Corrected-observed employee discard Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored with sale food in walk-in cooler Corrected-observed employee place employee food in a container labeled "employee food " and placed container on bottom shelf in walk-in cooler Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil stored in water temped at 68°F at sushi bar Corrected-observed employee discard water Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed black mold build up on reachin cooler gaskets on cookline

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk-in cooler shelves rust pitted

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on prep table on cookline Corrected-observed employee place in sanitizer bucket Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed bulk flour no labeled on cookline Corrected- observed employee label Corrected On-Site