I THAI AND SUSHI

High Priority - Dented/rusted cans present. See stop sale. From dry-storage shelf 6 lb can of bamboo shoots are dented at seam. Repeat Violation

High Priority - Nonfood-grade bag used in direct contact with cooked rice in warmer on table in kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above container of soy sauce in walk-in cooler. Operator placed eggs on bottom shelf. Corrected On-Site

High Priority - Rodent activity present as evidenced by rodent droppings found. 7 rodent droppings underneath electrical panel in room near cooks line. 1 rodent dropping on floor behind reach-in freezer in room near cooks line. 5 rodent droppings on shelf at sushi bar.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touching personal phone with gloves on then begin engaging in food preparation. Touching fat-fryers handles and single-serve liners without removing gloves and washing hands. Discussed with operator proper hand-hygiene techniques. Will email DBPR Form 5030-159. Wearing Gloves The Right Way. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. a. From walk-in cooler cream sauce (47F - Cold Holding); 40f From prep table in kitchen a. sliced tomatoes (61F - Cold Holding); 51f b. sprouts (68F - Cold Holding) 55f Operator placed items in ice bath. Re temped at 1210pm Corrective Action Taken Repeat Violation

Intermediate - Handwash sink at kitchen entrance does not have enough water pressure to properly wash hands.

Intermediate - Handwash sink used for purposes other than handwashing. Strainer inside bowl of hand wash sink on cooks line. Employee removed strainer. Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator provided chlorine test kit to test Quat sanitizer at three-compartment sink.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. On cooks line.

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

Basic - Dead roaches on premises. 1 dead roach on floor in room near cooks line. 1 dead roach in spider web near kitchen entrance. Repeat Violation

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishmachine hoses are disconnected and waiting on parts. Three-compartment sink is setup. Quat sanitizer reading 200ppm.

Basic - Equipment in poor repair. Shelves in dry-storage are rusted. Repeat Violation

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

Basic - Floor tiles near walk-in cooler are cracked.

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between reach-in coolers on cooks line. Operator removed items. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching in container of rice in dry-storage. Operator removed scoop. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards are soiled in walk-in cooler. Soiled gaskets on reach-in cooler doors on cooks line. Repeat Violation

Basic - Stored food not covered. Multiple containers of vegetables not covered in walk-in cooler. Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor in kitchen near hand wash sink. Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. Dry-storage shelf a. #10 can of bamboo shoot dented at seam. Warning

High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Open container of raw chicken stored over open raw beef in walk-in cooler. Operator placed raw chicken on bottom shelf. Will email DBPR Form HR 5030-098 Corrected On-Site Repeat Violation Warning

High Priority - Raw animal food stored in same container as ready-to-eat food. Cooked rice stored in same container of raw chicken in stand-alone freezer near walk-in cooler. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep table in kitchen at 1:40pm a. raw bean sprouts (55F - Cold Holding) b. cooked white rice (68F) Walk-in cooler at 1:50pm a. cream cheese (47F - Cold Holding b. ground pork (48F - Cold Holding); c. Raw beef 48F - Cold Holding) d. raw chicken (48F - Cold Holding) Operator placed items in ice bath in walk-in cooler. Re temp items a. Raw bean sprouts 37f b. Cooked white rice 40f c. Cream cheese 35f d. Ground pork 35f e. Raw beef 36f f. Ground beef 35f g. Raw chicken 35f Corrected On-Site Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at mop sink water hose connected to splitter. 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. Will email DBPR Form HR 5030-104 Warning

Intermediate - Spray bottle located on shelf in wait station area containing toxic substance not labeled. Warning

Basic - Bowl or other container with no handle used to dispense food. Bowl without handle stored into a container of soy sauce in walk-in cooler. Repeat Violation Warning

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at sushi bar and in warewashing area. Warning

Basic - Damaged/spoiled/recalled food not properly segregated. Dry-storage shelf a. #10 can of bamboo shoot dented at seam. Warning

Basic - Dead roaches on premises. One dead roach inside fat-fryer. Three dead roaches on floor at sushi bar. Four dead roaches on shelves of sushi bar. Operator discarded roaches, cleaned and sanitized the area. Corrective Action Taken Admin Complaint

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

Basic - Equipment in poor repair. Shelves in dry-storage room are rusted. Repeat Violation Warning

Basic - Ice buildup in reach-in freezer near ice machine. Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave used more than 24 hours ago located in sushi bar area soiled. Warning

Basic - Light in food prep area not functioning. Warning

Basic - Light shield in food prep area damaged. Warning

Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink faucet nozzles soiled with grease and dirt buildup. Gasket on walk-in cooler door Warning

Basic - Opened employee bottled water in a reach-in cooler at sushi bar with food to be served to customers. Operator discarded water. Corrected On-Site Warning

Basic - Reach-in cooler located in sushi bar area, interior/shelves have accumulation of soil residues. Warning

Basic - Stored food not covered. On prep table in kitchen. Raw bean sprouts, cut limes, and green onions stored in container not covered. Stand-alone freezer near walk-in cooler. a. Spring rolls b. Raw chicken in container. Repeat Violation Warning

Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning

Basic - Wiping cloth sanitizing solution stored on the floor near wait station in kitchen. Operator discarded sanitizer solution bucket. Corrected On-Site Warning

High Priority - - From initial inspection : Observed - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. - From follow-up inspection 2023-09-06: Tested Dishmachine chlorine sanitizer reading 0ppm Time Extended - From follow-up inspection 2023-09-07: Dishmachine chlorine sanitizer reading 0ppm Time Extended Time Extended 09-08-2023 from follow-up inspection. - From follow-up inspection 2023-09-08: Dishmachine chlorine sanitizer reading 0ppm. Discussed with operator setting up three-compartment sink until dishmachine is repaired. Time Extended - From follow-up inspection 2023-09-18: Parts on order. Three compartment sink in use for sanitizing dishes. Time Extended Corrective Action Taken

Intermediate - - From initial inspection : Observed - From initial inspection : Intermediate - Some 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. - From follow-up inspection 2023-09-06: Time Extended - From follow-up inspection 2023-09-07: Time Extended Time Extended 09-08-2023 from follow-up inspection. - From follow-up inspection 2023-09-08: Time Extended - From follow-up inspection 2023-09-18: Time Extended

Basic - - From initial inspection : Observed - From initial inspection : Basic - Equipment in poor repair. Shelves in dry storage area, rusted. - From follow-up inspection 2023-09-06: Time Extended - From follow-up inspection 2023-09-07: Time Extended Time Extended 09-08-2023 from follow-up inspection. - From follow-up inspection 2023-09-08: Time Extended - From follow-up inspection 2023-09-18: Time Extended

Basic - - From initial inspection : Observed - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Grease buildup on walls and floor on cook line. - From follow-up inspection 2023-09-06: Time Extended - From follow-up inspection 2023-09-07: Time Extended Time Extended 09-08-2023 from follow-up inspection. - From follow-up inspection 2023-09-08: Time Extended - From follow-up inspection 2023-09-18: Time Extended

Basic - - From initial inspection : Observed - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation - From follow-up inspection 2023-09-06: Time Extended - From follow-up inspection 2023-09-07: Time Extended Time Extended 09-08-2023 from follow-up inspection. - From follow-up inspection 2023-09-08: Time Extended - From follow-up inspection 2023-09-18: Time Extended

High Priority - - From initial inspection : Observed - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. - From follow-up inspection 2023-09-06: Tested Dishmachine chlorine sanitizer reading 0ppm Time Extended - From follow-up inspection 2023-09-07: Dishmachine chlorine sanitizer reading 0ppm Time Extended Time Extended 09-08-2023 from follow-up inspection. - From follow-up inspection 2023-09-08: Dishmachine chlorine sanitizer reading 0ppm. Discussed with operator setting up three-compartment sink until dishmachine is repaired. Time Extended

Intermediate - - From initial inspection : Observed - From initial inspection : Intermediate - Some 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. - From follow-up inspection 2023-09-06: Time Extended - From follow-up inspection 2023-09-07: Time Extended Time Extended 09-08-2023 from follow-up inspection. - From follow-up inspection 2023-09-08: Time Extended

Basic - - From initial inspection : From initial inspection : Basic - Standing water in bottom of reach-in-cooler on cook line. - From follow-up inspection 2023-09-06: Time Extended - From follow-up inspection 2023-09-07: Time Extended Time Extended 09-08-2023 from follow-up inspection. - From follow-up inspection 2023-09-08: Time Extended

Basic - - From initial inspection : Observed - From initial inspection : Basic - Equipment in poor repair. Shelves in dry storage area, rusted. - From follow-up inspection 2023-09-06: Time Extended - From follow-up inspection 2023-09-07: Time Extended Time Extended 09-08-2023 from follow-up inspection. - From follow-up inspection 2023-09-08: Time Extended

Basic - - From initial inspection : Observed - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Grease buildup on walls and floor on cook line. - From follow-up inspection 2023-09-06: Time Extended - From follow-up inspection 2023-09-07: Time Extended Time Extended 09-08-2023 from follow-up inspection. - From follow-up inspection 2023-09-08: Time Extended

Basic - - From initial inspection : Observed - From initial inspection : Basic - Light not functioning. Light in kitchen above prep table. Light above rice cookers in kitchen. - From follow-up inspection 2023-09-06: Time Extended - From follow-up inspection 2023-09-07: Time Extended Time Extended 09-08-2023 from follow-up inspection. - From follow-up inspection 2023-09-08: Time Extended

Basic - - From initial inspection : Observed - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation - From follow-up inspection 2023-09-06: Time Extended - From follow-up inspection 2023-09-07: Time Extended Time Extended 09-08-2023 from follow-up inspection. - From follow-up inspection 2023-09-08: Time Extended

High Priority - Observed - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. - From follow-up inspection 2023-09-06: Tested Dishmachine chlorine sanitizer reading 0ppm Time Extended - From follow-up inspection 2023-09-07: Dishmachine chlorine sanitizer reading 0ppm Time Extended Time Extended 09-08-2023 from follow-up inspection.

High Priority - Observed - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live on floor behind cook line Approximately 12 live roaches on legs of cook line equipment Approximately 10 live on cove molding behind cook line 2 live on wok line cook top Repeat Violation - From follow-up inspection 2023-09-06: 2 dead roaches on junction box near reach-in freezer next to fat fryer 1 dead roach in compartment of cook grill 1 dead roach in tub on bottom shelf at front counter 1 dead roach on floor in front of reach-in cooler at front counter. Time Extended - From follow-up inspection 2023-09-07: 1 live roach on wall near ice machine. 9 live roaches on wok line. Time Extended From follow-up inspection 09-08-2023 2 dead roach inside wok grill 1 dead on bottom red shelf at sushi bar 1 dead on floor underneath counter at sushi bar 2 dead on red plate at sushi bar 1 dead on rear side of reach-in cooler at sushi bar

Intermediate - Observed - From initial inspection : Intermediate - Some 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. - From follow-up inspection 2023-09-06: Time Extended - From follow-up inspection 2023-09-07: Time Extended Time Extended 09-08-2023 from follow-up inspection.

Basic - - From initial inspection : Basic - Dead roaches on premises. 6 dead on floor near hand washing sink on cook line 10 dead under cook line reach in cooler 4 dead behind freezer Approximately 20 on floor under ice machine Approximately 50 on floor under cook line Approximately 20 dead inside pipes of wok line equipment Approximately 35 dead under dish machine and 3 compartment sink Approximately 20 dead on floor under dry stock shelves Approximately 15 dead under front bar area 5 dead in server hallway Repeat Violation - From follow-up inspection 2023-09-06: 4 live roaches on cook grill 4 live roaches between cook grill and wok grill 1 live roach on top of wok grill 2 live roaches on top of grill 1 live roach in compartment of fat fryer 3 live roaches on hand wash sink near fat fryer 1 live roach on wall behind fat fryer 1 live roach on bottom shelf of cabinet in sushi bar area. 1 live roach next to reach-in cooler at front counter Time Extended - From follow-up inspection 2023-09-07: 7 dead roaches on floor by ice machine 7 dead roaches on floor in bar area. 3 dead roaches underneath dishmachine. 1 dead roach underneath hand wash sink next to two-compartment sink. 1 dead roach underneath three-compartment sink Time Extended 1 dead roach underneath hand wash sink next to two-compartment sink. From follow-up inspection 09-08-2023 3 live roaches in between wok grills. 1 live underneath hand wash sink near fat fryer 1 live on shelf at sushi bar

Basic - From initial inspection : Basic - Standing water in bottom of reach-in-cooler on cook line. - From follow-up inspection 2023-09-06: Time Extended - From follow-up inspection 2023-09-07: Time Extended Time Extended 09-08-2023 from follow-up inspection.

Basic - Observed - From initial inspection : Basic - Accumulation of debris on exterior of dishmachine machine. - From follow-up inspection 2023-09-06: Time Extended - From follow-up inspection 2023-09-07: Time Extended Time Extended 09-08-2023 from follow-up inspection.

Basic - Observed - From initial inspection : Basic - Equipment in poor repair. Shelves in dry storage area, rusted. - From follow-up inspection 2023-09-06: Time Extended - From follow-up inspection 2023-09-07: Time Extended Time Extended 09-08-2023 from follow-up inspection.

Basic - Observed - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Grease buildup on walls and floor on cook line. - From follow-up inspection 2023-09-06: Time Extended - From follow-up inspection 2023-09-07: Time Extended Time Extended 09-08-2023 from follow-up inspection.

Basic - Observed - From initial inspection : Basic - Light not functioning. Light in kitchen above prep table. Light above rice cookers in kitchen. - From follow-up inspection 2023-09-06: Time Extended - From follow-up inspection 2023-09-07: Time Extended Time Extended 09-08-2023 from follow-up inspection.

Basic - Observed - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach-in coolers doors on cook line. Repeat Violation - From follow-up inspection 2023-09-06: Time Extended - From follow-up inspection 2023-09-07: Time Extended Time Extended 09-08-2023 from follow-up inspection.

Basic - Observed - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation - From follow-up inspection 2023-09-06: Time Extended - From follow-up inspection 2023-09-07: Time Extended Time Extended 09-08-2023 from follow-up inspection.

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. - From follow-up inspection 2023-09-06: Tested Dishmachine chlorine sanitizer reading 0ppm Time Extended - From follow-up inspection 2023-09-07: Dishmachine chlorine sanitizer reading 0ppm Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live on floor behind cook line Approximately 12 live roaches on legs of cook line equipment Approximately 10 live on cove molding behind cook line 2 live on wok line cook top Repeat Violation - From follow-up inspection 2023-09-06: 2 dead roaches on junction box near reach-in freezer next to fat fryer 1 dead roach in compartment of cook grill 1 dead roach in tub on bottom shelf at front counter 1 dead roach on floor in front of reach-in cooler at front counter. Time Extended - From follow-up inspection 2023-09-07: 1 live roach on wall near ice machine. 9 live roaches on wok line. Time Extended

Intermediate - - From initial inspection : Intermediate - Some 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. - From follow-up inspection 2023-09-06: Time Extended - From follow-up inspection 2023-09-07: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of dishmachine machine. - From follow-up inspection 2023-09-06: Time Extended - From follow-up inspection 2023-09-07: Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. 6 dead on floor near hand washing sink on cook line 10 dead under cook line reach in cooler 4 dead behind freezer Approximately 20 on floor under ice machine Approximately 50 on floor under cook line Approximately 20 dead inside pipes of wok line equipment Approximately 35 dead under dish machine and 3 compartment sink Approximately 20 dead on floor under dry stock shelves Approximately 15 dead under front bar area 5 dead in server hallway Repeat Violation - From follow-up inspection 2023-09-06: 4 live roaches on cook grill 4 live roaches between cook grill and wok grill 1 live roach on top of wok grill 2 live roaches on top of grill 1 live roach in compartment of fat fryer 3 live roaches on hand wash sink near fat fryer 1 live roach on wall behind fat fryer 1 live roach on bottom shelf of cabinet in sushi bar area. 1 live roach next to reach-in cooler at front counter Time Extended - From follow-up inspection 2023-09-07: 7 dead roaches on floor by ice machine 7 dead roaches on floor in bar area. 3 dead roaches underneath dishmachine. 1 dead roach underneath hand wash sink next to two-compartment sink. 1 dead roach underneath three-compartment sink Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Shelves in dry storage area, rusted. - From follow-up inspection 2023-09-06: Time Extended - From follow-up inspection 2023-09-07: Time Extended

Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Grease buildup on walls and floor on cook line. - From follow-up inspection 2023-09-06: Time Extended - From follow-up inspection 2023-09-07: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. Light in kitchen above prep table. Light above rice cookers in kitchen. - From follow-up inspection 2023-09-06: Time Extended - From follow-up inspection 2023-09-07: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach-in coolers doors on cook line. Repeat Violation - From follow-up inspection 2023-09-06: Time Extended - From follow-up inspection 2023-09-07: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler on cook line. - From follow-up inspection 2023-09-06: Time Extended - From follow-up inspection 2023-09-07: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation - From follow-up inspection 2023-09-06: Time Extended - From follow-up inspection 2023-09-07: Time Extended

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. - From follow-up inspection 2023-09-06: Tested Dishmachine chlorine sanitizer reading 0ppm Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live on floor behind cook line Approximately 12 live roaches on legs of cook line equipment Approximately 10 live on cove molding behind cook line 2 live on wok line cook top Repeat Violation - From follow-up inspection 2023-09-06: 2 dead roaches on junction box near reach-in freezer next to fat fryer 1 dead roach in compartment of cook grill 1 dead roach in tub on bottom shelf at front counter 1 dead roach on floor in front of reach-in cooler at front counter. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From walk-in cooler at 2:10pm half and half (52F - Cold Holding); cream cheese (50F - Cold Holding); broth (50F - Cold Holding); raw chicken (50F - Cold Holding) Operator moving items to walk-in freezer. Corrective Action Taken - From follow-up inspection 2023-09-06: Cream cheese 47f Panang cream sauce with coconut milk 47f Operator moving items to reach-in freezer. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Some 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. - From follow-up inspection 2023-09-06: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of dishmachine machine. - From follow-up inspection 2023-09-06: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl used as a scoop in container of rice, sugar, and bread crumbs in dry-storage area. - From follow-up inspection 2023-09-06: Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. 6 dead on floor near hand washing sink on cook line 10 dead under cook line reach in cooler 4 dead behind freezer Approximately 20 on floor under ice machine Approximately 50 on floor under cook line Approximately 20 dead inside pipes of wok line equipment Approximately 35 dead under dish machine and 3 compartment sink Approximately 20 dead on floor under dry stock shelves Approximately 15 dead under front bar area 5 dead in server hallway Repeat Violation - From follow-up inspection 2023-09-06: 4 live roaches on cook grill 4 live roaches between cook grill and wok grill 1 live roach on top of wok grill 2 live roaches on top of grill 1 live roach in compartment of fat fryer 3 live roaches on hand wash sink near fat fryer 1 live roach on wall behind fat fryer 1 live roach on bottom shelf of cabinet in sushi bar area. 1 live roach next to reach-in cooler at front counter Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Shelves in dry storage area, rusted. - From follow-up inspection 2023-09-06: Time Extended

Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Grease buildup on walls and floor on cook line. - From follow-up inspection 2023-09-06: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. Light in kitchen above prep table. Light above rice cookers in kitchen. - From follow-up inspection 2023-09-06: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach-in coolers doors on cook line. Repeat Violation - From follow-up inspection 2023-09-06: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler on cook line. - From follow-up inspection 2023-09-06: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation - From follow-up inspection 2023-09-06: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Cornstarch removed from original packaging not labeled. - From follow-up inspection 2023-09-06: Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

High Priority - Roach activity present as evidenced by live roaches found. 1 live on floor behind cook line Approximately 12 live roaches on legs of cook line equipment Approximately 10 live on cove molding behind cook line 2 live on wok line cook top Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From walk-in cooler at 2:10pm half and half (52F - Cold Holding); cream cheese (50F - Cold Holding); broth (50F - Cold Holding); raw chicken (50F - Cold Holding) Operator moving items to walk-in freezer. Corrective Action Taken

High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Cooked at rice at sushi bar. Operator unable to determine time rice was cooked.

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. See stop sale. Cooked rice at sushi bar held for time as public health control. Operator cannot determine time rice was cooked.

Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Escolar listed on menu as white tuna. No invoices for white tuna on-site. Operator stated they use escolar as white tuna. Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink near 3 compartment sink is blocked with a bar stool and tub of soiled dishes.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink near fat-fryer has containers stored inside bowl. Hand wash sink near Dishmachine has a bowl and colander stored inside bowl.

Intermediate - Some 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.

Basic - Accumulation of debris on exterior of dishmachine machine.

Basic - Bowl or other container with no handle used to dispense food. Bowl used as a scoop in container of rice, sugar, and bread crumbs in dry-storage area.

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. Two Raw fish in reach-in cooler at bar not removed from reduced oxygen packaging when thawed.

Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards in kitchen. Repeat Violation

Basic - Dead roaches on premises. 6 dead on floor near hand washing sink on cook line 10 dead under cook line reach in cooler 4 dead behind freezer Approximately 20 on floor under ice machine Approximately 50 on floor under cook line Approximately 20 dead inside pipes of wok line equipment Approximately 35 dead under dish machine and 3 compartment sink Approximately 20 dead on floor under dry stock shelves Approximately 15 dead under front bar area 5 dead in server hallway Repeat Violation

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table on cook line.

Basic - Equipment in poor repair. Shelves in dry storage area, rusted.

Basic - Food stored on floor. 1 case of chicken stored on floor in walk-in cooler.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Grease buildup on walls and floor on cook line.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle on cook line.

Basic - Light not functioning. Light in kitchen above prep table. Light above rice cookers in kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at sushi counter.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach-in coolers doors on cook line. Repeat Violation

Basic - Shelf near dishmachine Ripped/worn tin foil used as shelf cover.

Basic - Soiled dry wiping cloth on top of cutting board on reach-in cooler near fat-fryer.

Basic - Standing water in bottom of reach-in-cooler on cook line.

Basic - Stored food not covered. 3 pans of cooked chicken in walk-in cooler not covered.

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Cornstarch removed from original packaging not labeled.

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 4 live roaches underneath 3 compartment sink. 2 live roaches underneath prep table. 6 live roaches underneath table with microwave stored on top in kitchen. Warning - From follow-up inspection 2023-06-28: 5 live roaches underneath 3 compartment sink. 1 live roach on wall next to hand sink by fat-fryer 4 live roaches underneath prep table 1 live roach in gas stove compartment Time Extended - From follow-up inspection 2023-06-29: 1 live roach above hand wash sink next to reach-in cooler. 4 live roaches underneath prep table. Operator killed roaches, cleaned and sanitized area. Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards in kitchen Cutting board at sushi bar. Warning - From follow-up inspection 2023-06-28: Time Extended - From follow-up inspection 2023-06-29: Time Extended

Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Shelves in dish area that stores pans Warning - From follow-up inspection 2023-06-28: Time Extended - From follow-up inspection 2023-06-29: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards in kitchen Cutting board at sushi bar. Warning - From follow-up inspection 2023-06-28: Time Extended - From follow-up inspection 2023-06-29: Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. 5 dead roaches underneath 3 compartment sink. 2 dead roaches underneath hand wash sink near 3 compartment sink. 7 dead roaches next to reach-in cooler on cook line. 15 dead roaches in gas stove compartment. 8 dead roaches on side of fat fryer. 15 dead roaches in room next to kitchen. 1 dead roach in employee break area. Warning - From follow-up inspection 2023-06-28: 8 dead roaches in gas stove compartment. Time Extended - From follow-up inspection 2023-06-29: 1 dead roach on glass plate o top prep table. Operator discarded roach, cleaned and sanitized table and glass plate. Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Floor tiles in dish area broken. Warning - From follow-up inspection 2023-06-28: Time Extended - From follow-up inspection 2023-06-29: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer at sushi bar and behind sushi bar. Warning - From follow-up inspection 2023-06-28: Time Extended - From follow-up inspection 2023-06-29: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler on cook line is filled with standing water. Warning - From follow-up inspection 2023-06-28: Time Extended - From follow-up inspection 2023-06-29: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2023-06-28: Time Extended - From follow-up inspection 2023-06-29: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall next to gas oven soiled with grease, food buildup. Warning - From follow-up inspection 2023-06-28: Time Extended - From follow-up inspection 2023-06-29: Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 4 live roaches underneath 3 compartment sink. 2 live roaches underneath prep table. 6 live roaches underneath table with microwave stored on top in kitchen. Warning - From follow-up inspection 2023-06-28: 5 live roaches underneath 3 compartment sink. 1 live roach on wall next to hand sink by fat-fryer 4 live roaches underneath prep table 1 live roach in gas stove compartment Time Extended

High Priority - - From initial inspection : High Priority - Roach excrement and/or droppings present. 10 roach excrement in oven compartment. Warning - From follow-up inspection 2023-06-28: 10 roach excrement in oven compartment. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi bar raw tuna (45F - Cold Holding); raw salmon (46F - Cold Holding); ; cream cheese (47F - Cold Holding); yellow tail (46F - Cold Holding); escolar (46F - Cold Holding) Operator placed in stand-alone freezer. Corrective Action Taken Warning - From follow-up inspection 2023-06-28: Sushi bar not set up temped items in walk-in cooler. a. Raw Tuna 48f b. Raw Salmon 48f c. Cream Cheese 47f d. escolar 48f. Operator placed items in stand-alone freezer Time Extended Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Items advertised as crab on menu. Operator stated that crab is imitation crab. Warning - From follow-up inspection 2023-06-28: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards in kitchen Cutting board at sushi bar. Warning - From follow-up inspection 2023-06-28: Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw fish not identified on menu Warning - From follow-up inspection 2023-06-28: Time Extended

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedures to hold cooked rice for time as a public health control. Warning - From follow-up inspection 2023-06-28: Discussed and emailed operator written procedures for time as a public health control. Time Extended Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Shelves in dish area that stores pans Warning - From follow-up inspection 2023-06-28: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen. Warning - From follow-up inspection 2023-06-28: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards in kitchen Cutting board at sushi bar. Warning - From follow-up inspection 2023-06-28: Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. 5 dead roaches underneath 3 compartment sink. 2 dead roaches underneath hand wash sink near 3 compartment sink. 7 dead roaches next to reach-in cooler on cook line. 15 dead roaches in gas stove compartment. 8 dead roaches on side of fat fryer. 15 dead roaches in room next to kitchen. 1 dead roach in employee break area. Warning - From follow-up inspection 2023-06-28: 8 dead roaches in gas stove compartment. Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Floor tiles in dish area broken. Warning - From follow-up inspection 2023-06-28: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer at sushi bar and behind sushi bar. Warning - From follow-up inspection 2023-06-28: Time Extended

Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. Light shield broken above prep table. Warning - From follow-up inspection 2023-06-28: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler on cook line is filled with standing water. Warning - From follow-up inspection 2023-06-28: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2023-06-28: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall next to gas oven soiled with grease, food buildup. Warning - From follow-up inspection 2023-06-28: Time Extended

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Wet wiping stored in 5 lbs of cooked rice at sushi bar. Warning

High Priority - Food placed in soiled container/equipment. Sushi rice in cooler with sanitizer cloth. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over beef and open frozen vegetables in stand-alone freezer. Warning

High Priority - Roach activity present as evidenced by live roaches found. 4 live roaches underneath 3 compartment sink. 2 live roaches underneath prep table. 6 live roaches underneath table with microwave stored on top in kitchen. Warning

High Priority - Roach excrement and/or droppings present. 10 roach excrement in oven compartment. Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. 8 rodent droppings at sushi bar. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi bar raw tuna (45F - Cold Holding); raw salmon (46F - Cold Holding); ; cream cheese (47F - Cold Holding); yellow tail (46F - Cold Holding); escolar (46F - Cold Holding) Operator placed in stand-alone freezer. Corrective Action Taken Warning

Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Items advertised as crab on menu. Operator stated that crab is imitation crab. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards in kitchen Cutting board at sushi bar. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Two containers of dish soap stored in hand wash sink near 3 compartment sink. Operator removed items. Corrected On-Site Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw fish not identified on menu Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink near 3 compartment sink. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedures to hold cooked rice for time as a public health control. Warning

Intermediate - Non-pitting surface rust on food-contact equipment. Shelves in dish area that stores pans Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located behind sushi bar. Warning

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in salt container. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen. Warning

Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards in kitchen Cutting board at sushi bar. Warning

Basic - Dead roaches on premises. 5 dead roaches underneath 3 compartment sink. 2 dead roaches underneath hand wash sink near 3 compartment sink. 7 dead roaches next to reach-in cooler on cook line. 15 dead roaches in gas stove compartment. 8 dead roaches on side of fat fryer. 15 dead roaches in room next to kitchen. 1 dead roach in employee break area. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of cutting board ion cook line. Warning

Basic - Floor tiles missing and/or in disrepair. Floor tiles in dish area broken. Warning

Basic - Food stored on floor. Bread crumbs stored on floor in dry storage area. Bag of onions stored on floor in walk cooler. Four 5 gallons of cooking oil stored on floor near back door. Case of pineapple and baby corn stored on floor next to dry storage. Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer at sushi bar and behind sushi bar. Warning

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door. Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at sushi bar. Warning

Basic - Light shield damaged/in disrepair. Light shield broken above prep table. Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach-in cooler on cook line. Operator removed drink. Corrected On-Site Warning

Basic - Single-service articles not stored inverted or protected from contamination. To-go plates not inverted/protected over reach-in cooler top shelf on cook line. Warning

Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler on cook line is filled with standing water. Warning

Basic - Standing water in floor drain/floor drain draining very slowly. Floor drain in room next to kitchen not draining, standing water on floor Warning

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall next to gas oven soiled with grease, food buildup. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on top of cutting board at reach-in cooler on cook line. Warning

Basic - Working containers of food removed from original container not identified by common name. Salt stored in container not labeled. Warning