PETE'S SUSHI & POKE

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee observed eating popcorn in kitchen, then proceeded to unload dish machine without washing hands

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. Incorrect time mark on sushi rice, operator corrected, held less than 4 hours Corrected On-Site

Intermediate - No soap provided at handwash sink. Hand sink at sushi bar, restocked Corrected On-Site

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. Two employees with no proof of training (certificates damaged from Hurricane Milton)

Basic - Cleaned and sanitized equipment or utensils not properly stored. Sushi knives stored in unsealed wood rack behind sushi bar Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Sushi bar

Basic - Employee eating in a food preparation or other restricted area. Employee food on table next to entrance to kitchen

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

Basic - Cleaned and sanitized equipment or utensils not properly stored. Sushi knives stored in unsealed wood rack along window Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Employee food on shelves next to rice cooker

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 in Panko

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles

Basic - Cleaned and sanitized equipment or utensils not properly stored. Sushi knives stored in between unsealed wood along window seal

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on top shelf of dry storage shelves, removed Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food on top shelf of tall cooler in kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers soiled

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind fryers

High Priority - Container of medicine improperly stored. Bin of medicine over tea in kitchen

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw soft shell crab over tofu in reach in cooler, order corrected Corrected On-Site

Basic - Accumulation of debris inside warewashing machine.

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

Basic - Cutting board has cut marks and is no longer cleanable. Sushi bar Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above cooler in kitchen, removed Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone, keys above cooler in kitchen

Basic - Equipment in poor repair. Torn cooler gaskets at sushi bar

Basic - In-use knife/knives stored in cracks between pieces of equipment. Sushi lives at bar stored in between unsealed wood at window

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over sushi bar Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled at sushi bar Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen fish thawing at room temperature at sushi bar, moved to reach in cooler Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep line in kitchen

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards in kitchen

Basic - Cutting board has cut marks and is no longer cleanable. In kitchen

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage on sushi counter, removed Repeat Violation

Basic - Floor soiled/has accumulation of debris. Accumulation of grease on floor near fryers

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over sushi bar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled in kitchen

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor near fryers, placement corrected Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Carrot peeler stored with dried product on it. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Tray removed. Corrected On-Site Repeat Violation

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed one for operator and posted. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Cup no handle in dry rice. Corrected On-Site Repeat Violation

High Priority - - From initial inspection : High Priority - Raw animal food not separated from ready-to-eat food during preparation. -raw shell eggs over seafood for sushi in sushi bar area Warning - From follow-up inspection 2022-04-13: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -bowls in dinning room next to cutlery not inverted Operator inverted during the inspection Corrected On-Site Warning - From follow-up inspection 2022-04-13: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic cups in kitchen adjacent of ice machine Warning - From follow-up inspection 2022-04-13: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -cracks in wooden container in sushi bar area Warning - From follow-up inspection 2022-04-13: Time Extended

Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. -at prep station Warning - From follow-up inspection 2022-04-13: Time Extended

Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed avocados over condiments in reach in cooler next to reach in freezer in kitchen Warning - From follow-up inspection 2022-04-13: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. -at front counter Repeat Violation Warning - From follow-up inspection 2022-04-13: Time Extended

Basic - - From initial inspection : Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -Sanitizer Bucket (Chlorine 0ppm) Corrected to 50 ppm Corrected On-Site Warning - From follow-up inspection 2022-04-13: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. -seasoning containers in kitchen not labeled Warning - From follow-up inspection 2022-04-13: Time Extended

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel used to line food containers. Discussed the need to use only surfaces approved for food contact. E anoles given of coffee filters and deli paper

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stood over ready to eat sushi fish. Corrected On-Site

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