KOGI GRILL

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over ready to eat sauce in reach in cooler. Operator rearranged eggs to bottom of cooler. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw salmon. Sent operator hand out for proper food storage. Operator rearranged. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Trash can located in front of handwashing sink. Operator moved trash can. Corrected On-Site

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/ Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tank not chained. Operator placed chain around tank. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee eating in a food preparation or other restricted area. Employee eating next to cook line. Employee relocated meal. Corrective Action Taken

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in cooler on left side of kitchen near register has employee banana and to go box of food on shelf next to individual sauces. Operator removed items. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed heads over lettuce stored over cut lettuce.

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

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

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/

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle touching rice inside of rice cooker located on table in kitchen. Employee removed spoon. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Containers of frozen raw beef and raw chicken stored on cart not thawing under running cold water or refrigeration.

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. A few employees beverage on most tables in back of house during activity cooking and preparing. Employees moved all to bottom self Corrected On-Site Warning - From follow-up inspection 2025-03-14:

Basic - - From initial inspection : Basic - Food stored on floor. Soy sauce on floor back of house. Corrected On-Site Warning - From follow-up inspection 2025-03-14:

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over soy sauce in reach in cooler. Employee moved. 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. Sauce in reach in fridge not date marked . Made yesterday 7-28 Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. During inspection observed 2 large bins one red one black back of restaurant near back door thawing at room temperature.

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. During inspection observed 2 freezers and 2 refrigerators in dining room not looked. Educated.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler across from cook line cut leafy greens (50F - Cold Holding); shredded cheese (50F - Cold Holding); cooked spinach (50F - Cold Holding) Moved all products to reach in cooler. Corrective Action Taken

Basic - - From initial inspection : Basic - Building components, attachments or fixtures in poor repair. Vent covers in kitchen are hanging off ceiling. Warning - From follow-up inspection 2023-10-24: Time Extended

High Priority - Dented/rusted cans present. See stop sale. 2 cans of pineapple juice dented on dry storage shelf with food to be served to the public.

High Priority - Sanitizer solution other than chlorine, quat or iodine not at the proper minimum strength listed in the manufacturer's instructions. Do not use equipment/utensils not properly sanitized. Sanitizer bucket not set at right quat level. 0 ppm quaternary corrected to 200ppm Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed gloved hands and went back to work. Educated employee on proper hand washing and glove changing. Employee washed hands and applied new gloves and went back to work. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards with debris

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/ no food management on site with 5 employees actually working with food.

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler on cook line soiled with debris.

Basic - Damaged/spoiled/recalled food not properly segregated. 2 cans of pineapple juice dented on dry storage shelf with food to be served to the public.

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Washing in middle with no sanitation station step. Educated employee on proper wash rinse sanitizer Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between sauce holder on cook line.

Basic - Old labels stuck to food containers after cleaning. Old labels on cleaned dishwasher on drying rack.

Basic - Open dumpster lid.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in cooler.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on top of reach in cooler on cook line over top food.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -employee washed then rinsed contained without sanitizing Discussed proper dish washing procedures during time of inspection.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee at cooks line washed hands in gloves Discussed proper hand washing procedures during time of inspection.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. -wooden cutting board at prep table

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -water bottle above prep station in kitchen Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. -employees at cooks line

Basic - Equipment and utensils not properly air-dried - wet nesting. -metal pans at dish drying rack

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -rice scoop handle in rice at rice cooker

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters have accumulation of grease -sides of flat top grill have accumulation of grease

Basic - Single-service articles improperly stored. -boxes with to-go bowls on floor at exit door

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall at cooks line has accumulation of grease

Basic - Working containers of food removed from original container not identified by common name. -squeeze bottles at prep station -container with sugar

Marked exit/path to marked exit blocked. For reporting purposes only. -blocked by seat Operator moved items during time of inspection. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary ammonium test kit. Warning - From follow-up inspection 2022-05-02: Time Extended

Intermediate - - From initial inspection : 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. Observed 4 food employees working at time of inspection. Warning - From follow-up inspection 2022-05-02: Admin Complaint

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Warning - From follow-up inspection 2022-05-02: Time Extended Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken cooked held at 118°F hot holding. Operator to reheat chicken to 165 or above. Operator will be putting chicken on time as a public health control Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Food container and lid blocking the hand wash sink located on the cooks line. Corrected On-Site