THAI NANA RESTAURANT

High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. 1 rodent droppings on top of dishmachine. 1 rodent droppings on the floor under the dishmachine. 11 rodent droppings in the center of the dining room area where flower pot is located. Operator began discarding and sanitizing areas. - From follow-up inspection 2025-05-29: 1 rodent dropping in the center of the dining room area where flower pot is located. 10 rodent dropping against wall behind bar. 1 rodent dropping on cart in bar area. Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on flip top cooler. Repeat Violation - From follow-up inspection 2025-05-29: Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. 2 dead roaches under prep table next to the fryers. 1 dead roach on the floor next to the mop sink. 1 dead roach in cardboard box 2 dead roaches near the back door by the restrooms. 1 dead roach underneath the booth in the dining room. 3 dead roaches underneath booth in dining room. 2 roach eggs on the floor underneath booths in the dining room area. 2 roach eggs on the floor in the kitchen along the wall. Operator discarded and sanitized areas. - From follow-up inspection 2025-05-29: 1 roach egg observed on kitchen floor. Operator discarded. Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at the corner of the back door exit near restrooms. - From follow-up inspection 2025-05-29: Gap is at both exit doors. One in the kitchen and one located near the restrooms. Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout kitchen and dining room area. - From follow-up inspection 2025-05-29: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Small hole next to faucet at mop sink. Hole in ceiling near mop sink area. - From follow-up inspection 2025-05-29: Time Extended

High Priority - Rodent activity present as evidenced by rodent droppings found. 1 rodent droppings on top of dishmachine. 1 rodent droppings on the floor under the dishmachine. 11 rodent droppings in the center of the dining room area where flower pot is located. Operator began discarding and sanitizing areas.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on flip top cooler. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink on the cookline. Operator stocked. Corrected On-Site

Basic - Dead roaches on premises. 2 dead roaches under prep table next to the fryers. 1 dead roach on the floor next to the mop sink. 1 dead roach in cardboard box 2 dead roaches near the back door by the restrooms. 1 dead roach underneath the booth in the dining room. 3 dead roaches underneath booth in dining room. 2 roach eggs on the floor underneath booths in the dining room area. 2 roach eggs on the floor in the kitchen along the wall. Operator discarded and sanitized areas.

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at the corner of the back door exit near restrooms.

Basic - Floor soiled/has accumulation of debris. Throughout kitchen and dining room area.

Basic - Hole in or other damage to wall. Small hole next to faucet at mop sink. Hole in ceiling near mop sink area.

Intermediate - - From initial inspection : Intermediate - Equipment drain line draining into handwash sink. Sushi bar drain line drains into hand wash sink. Warning - From follow-up inspection 2024-12-04: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in prep area, cook line and storage area heavily soiled and stained, prep tables in prep area . Cook line and storage area soiled and stained. Food containers stored as clean soiled and stained, Repeat Violation Warning - From follow-up inspection 2024-12-04: Time Extended

Intermediate - - From initial inspection : Intermediate - No hot running water at three-compartment sink. Water 65F Warning - From follow-up inspection 2024-12-04: Pilot light need to be lit , operator has not been able to get anyone out time extend for 7 days per OSG. Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water 65F. Warning - From follow-up inspection 2024-12-04: Pilot light need to be lit , operator has not been able to get anyone out time extend for 7 days per OSG. Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Heavy accumulation of grease and debris stuck to the interior of dish machine Warning - From follow-up inspection 2024-12-04: Time Extended

Basic - - From initial inspection : Basic - Clean utensils or equipment stored in dirty drawer or rack. Rack containing clean dishes soiled, discussed the need to keep all surfaces clean and sanitized. Repeat Violation Warning - From follow-up inspection 2024-12-04: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Walls and floors soiled through out the establishment. Ok line, prep areas and storage areas Repeat Violation Warning - From follow-up inspection 2024-12-04: Time Extended

Basic - - From initial inspection : Basic - No hot running water at mop sink. Water 65F Warning - From follow-up inspection 2024-12-04: Pilot light need to be lit , operator has not been able to get anyone out time extend for 7 days per OSG. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ingredient bins, wire racks, dish Dollie's, legs of tables, shelf bottoms., fixed equipment, discussed the importance of of keeping the restaurant free from build up and debris. Repeat Violation Warning - From follow-up inspection 2024-12-04: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation Warning - From follow-up inspection 2024-12-04: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2024-12-04: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Soiled cloth being used, not stored in sanitizer between uses. Warning - From follow-up inspection 2024-12-04: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Food removed from its original containers not labeled with common name throughout the establishment. Repeat Violation Warning - From follow-up inspection 2024-12-04: Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. Bean sprout stored directly in grocery bag. Discussed the need to used bags approved for food storage. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over raw shrimp in walk in cooler, operator moved the raw eggs to gain compliance. Corrected On-Site Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. 3 rodent droppings observed in the rear of the kitchen behind the prep table., operator cleaned and sanitized the area. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice noodles in water 65F in container inside 3 compartment sink. Operator states they have been in the sink less than 4 hours. Repeat Violation Warning

Intermediate - Equipment drain line draining into handwash sink. Sushi bar drain line drains into hand wash sink. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in prep area, cook line and storage area heavily soiled and stained, prep tables in prep area . Cook line and storage area soiled and stained. Food containers stored as clean soiled and stained, Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on cook line has soiled utensils stored in it, hand wash sink in prep area has a heavy accumulation of grease and food debris. Warning

Intermediate - No hot running water at three-compartment sink. Water 65F Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available at hand wash sink leading to sushi bar. Operator replenished paper towels. Corrected On-Site Warning

Intermediate - No soap provided at handwash sink. No soap provided at hand wash sink at entrance to sushi bar. Operator replenished soap. Corrected On-Site Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water 65F. Warning

Basic - Accumulation of debris on exterior of warewashing machine. Heavy accumulation of grease and debris stuck to the interior of dish machine Warning

Basic - Clean utensils or equipment stored in dirty drawer or rack. Rack containing clean dishes soiled, discussed the need to keep all surfaces clean and sanitized. Repeat Violation Warning

Basic - Dead roaches on premises. 1 dead roach observed in server station. Operator disposed of the roach and cleaned and sanitized the area. Corrected On-Site Repeat Violation Warning

Basic - Employee eating while preparing food. Employee eating food while prepping vegetables. Discussed with employee the need to have lunch outside of prep areas. Warning

Basic - Floor soiled/has accumulation of debris. Walls and floors soiled through out the establishment. Ok line, prep areas and storage areas Repeat Violation Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils used to scoop ice stored in standing water, discussed the need to have water a minimum of 135F if used to store utensils. Repeat Violation Warning

Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation Warning

Basic - No hot running water at mop sink. Water 65F Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ingredient bins, wire racks, dish Dollie's, legs of tables, shelf bottoms., fixed equipment, discussed the importance of of keeping the restaurant free from build up and debris. Repeat Violation Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation Warning

Basic - Stored food not covered. Walk in cooler raw prepped vegetables not covered Repeat Violation Warning

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Soiled cloth being used, not stored in sanitizer between uses. Warning

Basic - Working containers of food removed from original container not identified by common name. Food removed from its original containers not labeled with common name throughout the establishment. Repeat Violation Warning

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched soiled dishes then touched clean equipment with no hand wash. Repeat Violation Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Oil in food pan no cover has debris at the bottom of the pan. Sauce in heavily soiled container near dish washer. Red spice in heavily soiled container. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (70F - held on counter), operators placed tomatoes in the cooler. The tomatoes had been out for less than 4 hours. Warning

High Priority - Toxic substance/chemical improperly stored. Stereo stored on prep table next to food. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Knives stored as clean on magnet heavily soiled Cutting boards through out kitchen soiled and stained Food containers holding dry ingredients and sauces on counters heavily soiled Food containers stored as clean on upper wire shelf soiled with food debris. Multiple heavily soiled utensils, plates and bowls on counter Squeeze bottles on cook line containing food heavily soiled. Prep tables through out the establishment heavily soiled with food debris and dried sauces. Repeat Violation Warning

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by several buckets and boxes. Discussed the need to keep hand wash sinks easily accessible by not blocking them. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice noodles, cream based sauce, cooked fish. Repeat Violation Warning

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

Basic - Clean utensils or equipment stored in dirty drawer or rack.utensils stored in soiled food containers on wire rack near walk in freezer. Warning

Basic - Dead roaches on premises. 1 dead roach observed on the floor behind the sushi bar 1 dead roach observed on drain table of dish washer. Operator removed the dead roaches, cleaned and sanitized the area. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack stored with food on wire rack. Warning

Basic - Employee with no hair restraint while engaging in food preparation. 2 employees mohair restraint. Dissecussed the importance of wearing hair restraints when involved in food preparation. Repeat Violation Warning

Basic - Floor soiled/has accumulation of debris. Floors and walls heavily soiled on cook line, prep area, dish wash area and storage areas. Repeat Violation Warning

Basic - In-use ice scoop stored on soiled surface between uses. At entrance of sushi bar scoop stored on soiled shelf. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons and scoops stored in standing water. Discussed with operator the need to store utensils only in water that is above 135F. Warning

Basic - In-use wet wiping cloth/towel used under cutting board. Discussed the need to use only a surface that is non porous under cutting board to avoid the growth of bacteria. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of buckets holding dry ingredients Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Prep unit near the cook line Warning

Basic - Reuse of single-service or single-use articles. Chicken base containers used to store dry ingredients. Warning

Basic - Stored food not covered Walk in cooler Bean sprouts Cabbage Sauce Repeat Violation Warning

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles, and food containers holding removed from its original container not labeled with common name. Discussed the need to label all food once it is removed from its original containers. Repeat Violation Warning

High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began his shift without hand wash handling clean equipment. Warning - From follow-up inspection 2024-02-22: Unable to observe, restaurant not open and operating during inspection. Time Extended - From follow-up inspection 2024-02-22: Unable to observe, establishment not open and operating during inspection Time Extended

High Priority - - From initial inspection : High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee moved raw eggs from one container to another and did not wash hands before touching clean equipment Repeat Violation Warning - From follow-up inspection 2024-02-22: Unable to observe, restaurant not open and operating during inspection Time Extended - From follow-up inspection 2024-02-22: Unable to observe, kitchen not open and operating during inspection. Time Extended

High Priority - - From initial inspection : High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook touched cooked chicken with bare hands when plating the food, cook touched tofu with bare hands while plating. Warning - From follow-up inspection 2024-02-22: Unable to observe restaurant not open and operating. Time Extended - From follow-up inspection 2024-02-22: Unable to observe, establishment not open and operating during inspectionComplied Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled knives stored as clean on wall magnet. Prep tables heavily soiled with grease and food debris, food container holding raw shell eggs. Operator removed utensils washed, rinsed and sanitized, walk in cooler shelves Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2024-02-22: Prep tables heavily soiled Time Extended - From follow-up inspection 2024-02-22: Time Extended

High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began his shift without hand wash handling clean equipment. Warning - From follow-up inspection 2024-02-22: Unable to observe, restaurant not open and operating during inspection. Time Extended

High Priority - - From initial inspection : High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee moved raw eggs from one container to another and did not wash hands before touching clean equipment Repeat Violation Warning - From follow-up inspection 2024-02-22: Unable to observe, restaurant not open and operating during inspection Time Extended

High Priority - - From initial inspection : High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook touched cooked chicken with bare hands when plating the food, cook touched tofu with bare hands while plating. Warning - From follow-up inspection 2024-02-22: Unable to observe restaurant not open and operating. Time Extended

High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. 4 rodent droppings observed on floor near the water heater at the rear of the kitchen. 2 rodent droppings observed on the lid of the sanitizer used for dish machine stored under dish machine. Employee removed the droppings from sanitizer bucket and the floor near the water heater and sainted the area Warning - From follow-up inspection 2024-02-22: 1 rodent droppings observed on the floor near dry storage. Time Extended Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled knives stored as clean on wall magnet. Prep tables heavily soiled with grease and food debris, food container holding raw shell eggs. Operator removed utensils washed, rinsed and sanitized, walk in cooler shelves Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2024-02-22: Prep tables heavily soiled Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sauces, pastas in walk in cooler, prepared foods placed in walk in freezer. Warning - From follow-up inspection 2024-02-22: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. 2 employees no hair restraint. Warning - From follow-up inspection 2024-02-22: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor heavily soiled with an accumulation of grease and food debris. Cook line ,prep areas, and storage areas including walk in cooler and freezer. Repeat Violation Warning - From follow-up inspection 2024-02-22: Floor continues to be heavily soiled behind and underneath fixed equipment. Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Cooked carrots, bean sprouts, sauce in walk in cooler Repeat Violation Warning - From follow-up inspection 2024-02-22: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name.Food containers holding ingredients removed from its original container not labeled with common name. Repeat Violation Warning - From follow-up inspection 2024-02-22: Time Extended

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began his shift without hand wash handling clean equipment. Warning

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee moved raw eggs from one container to another and did not wash hands before touching clean equipment Repeat Violation Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook touched cooked chicken with bare hands when plating the food, cook touched tofu with bare hands while plating. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over ready to eat bean sprouts. Raw chicken stored over cooked carrots. Operator rearranged food to gain compliance. Corrected On-Site Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. 4 rodent droppings observed on floor near the water heater at the rear of the kitchen. 2 rodent droppings observed on the lid of the sanitizer used for dish machine stored under dish machine. Employee removed the droppings from sanitizer bucket and the floor near the water heater and sainted the area Warning

High Priority - Rodent rub marks present along walls/ceilings. Rodent rub marks observed on wall above dish washer Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled knives stored as clean on wall magnet. Prep tables heavily soiled with grease and food debris, food container holding raw shell eggs. Operator removed utensils washed, rinsed and sanitized, walk in cooler shelves Corrective Action Taken Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. Stainless scrubber stored in hand was sink on cook line. Operator removed hand scrubber Corrected On-Site Repeat Violation Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sauces, pastas in walk in cooler, prepared foods placed in walk in freezer. Warning

Basic - Bowl or other container with no handle used to dispense food.plastic to go container with no handle used as scoop in dry ingredients. Warning

Basic - Dead roaches on premises. 2 dead roaches on the floor near dish machine. Employees removed the dead roaches and sanitized the area. Warning

Basic - Employee with no hair restraint while engaging in food preparation. 2 employees no hair restraint. Warning

Basic - Floor soiled/has accumulation of debris. Floor heavily soiled with an accumulation of grease and food debris. Cook line ,prep areas, and storage areas including walk in cooler and freezer. Repeat Violation Warning

Basic - Food stored outside. I arrived at the location and observed 2 cases of raw chicken and 1 case of raw eggs delivered by a distributor to the establishment and left outside on the ground outside the back door while the establishment was closed and there was nobody to accept the order. The food was outside for approximately 25 minutes before an employee of the restaurant arrived and placed the food under proper storage. The food was able to hold proper temperature during this period. Admin Complaint

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored in soiled container. Operator cleaned and sanitized scoop and container Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fixed equipment on cook line, table legsshelves on right side of cook line holding utensils. Repeat Violation Warning

Basic - Single-service articles improperly stored. To go containers stored on the ground at rear of the kitchen. Warning

Basic - Stored food not covered. Cooked carrots, bean sprouts, sauce in walk in cooler Repeat Violation Warning

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Heavily stained wiping cloths being used on non food contact surfaces. Warning

Basic - Working containers of food removed from original container not identified by common name.Food containers holding ingredients removed from its original container not labeled with common name. Repeat Violation Warning

High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Operator washed and rinsed cutting board but did not sanitize. Discussed the importance of following the steps wash, rinse and sanitize Warning - From follow-up inspection 2023-07-11: Time Extended

High Priority - - From initial inspection : High Priority - Operator touched bean sprouts with bare hands. Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Warning - From follow-up inspection 2023-07-11: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 74F stored on counter. Operator moved bean sprouts to walk in cooler. Admin Complaint - From follow-up inspection 2023-07-11: No food left on counter Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 62F held on counter. Warning - From follow-up inspection 2023-07-11: Restaurant closed no rice cooked Time Extended

Intermediate - - From initial inspection : 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. Discussed and provided hand out pertaining to vomit and diarrheal events Repeat Violation Warning - From follow-up inspection 2023-07-11: 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. Warning - From follow-up inspection 2023-07-11: Time Extended

Intermediate - - From initial inspection : 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. Discussed and provided employee agreement Repeat Violation Warning - From follow-up inspection 2023-07-11: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Cove molding pulled from wall on cook line. Warning - From follow-up inspection 2023-07-11: Time Extended

Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. Table on cook line repaired with tape. Discussed the importance of not using tape to make repairs to tables or equipment Warning - From follow-up inspection 2023-07-11: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Heavily soiled floors cook line prep areas, behind sushi bar and storage areas. Walls heavily soiled cook line, prep area and storage area. Repeat Violation Warning - From follow-up inspection 2023-07-11: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fixed equipment on cook line is heavily soiled with grease build up. Repeat Violation Warning - From follow-up inspection 2023-07-11: Time Extended

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Operator washed and rinsed cutting board but did not sanitize. Discussed the importance of following the steps wash, rinse and sanitize Warning

High Priority - Operator touched bean sprouts with bare hands. Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Sour cream dated September 2022. See stop sale Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. 17 rodent dropping on counter of sushi bar 5 rodent droppings on floor behind sushi bar 70 droppings under hand wash sink leading to sushi bar from inside the kitchen 50 on floor of cook line under wire rack near hand wash sink 2 droppings on prep table holding clean dishes 10 dropping on floor near mop sink 1 on cutting board on prep table 50 rodent droppings under wire rack used for food storage 3 rodent droppings in lip of food pan stored as clean 6 rodent droppings under dish machine 20 rodent droppings on the ground next to ice machine 9 rodent droppings on plastic covering food containers 70 rodent droppings on shelf holding single service to go containers and China plates. 313 total rodent droppings Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 74F stored on counter. Operator moved bean sprouts to walk in cooler. Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 62F held on counter. Warning

High Priority - Toxic substance/chemical improperly stored. Hand soap stored next to dishes stored as clean. Operator moved dish soap. Repeat Violation Admin Complaint

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. Discussed and provided hand out pertaining to vomit and diarrheal events Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Rodent dropping on cutting board Rodent droppings stuck to plates on wire rack. Prep tables through out cook line, prep table and storage areas heavily soiled, rodent droppings present. Food containers stored as clean contain rodent droppings in rim of container Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. Sponge and brush in hand wash sink on cook line. Repeat Violation 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. 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. Discussed and provided employee agreement Repeat Violation Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodles, cooked chicken,, peanut sauce, half and half no date markRepeat Violation Repeat Violation Admin Complaint

Basic - Clean utensils or equipment stored in dirty drawer or rack. Utensils on cook line stored in soiled container with soiled paper towel as a liner Oil on cook line stored in soiled container Seeds stored in soiled container Clean dishes and equipment stored on soiled shelves Repeat Violation Warning

Basic - Cove molding at floor/wall juncture broken/missing. Cove molding pulled from wall on cook line. Warning

Basic - Dead roaches on premises. 1 dead roach on prep area. Warning

Basic - Duct tape used to repair nonfood-contact surface. Table on cook line repaired with tape. Discussed the importance of not using tape to make repairs to tables or equipment Warning

Basic - Floor soiled/has accumulation of debris. Heavily soiled floors cook line prep areas, behind sushi bar and storage areas. Walls heavily soiled cook line, prep area and storage area. Repeat Violation Warning

Basic - Food stored on floor. Fry oil stored on the floor. Discussed the importance of storing all food a minimum of 6" off the floor. Repeat Violation Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fixed equipment on cook line is heavily soiled with grease build up. Repeat Violation Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation Warning

Basic - Single-service articles stored on a soiled surface. Single service hinged containers and other containers and lids as well as napkins stored on shelf with rodent droppings. Single service containers discarded Warning

Basic - Working containers of food removed from original container not identified by common name. Pans of oil and spices containing food removed from its original container not labeled with common name. Warning

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched face with gloved hand and did not wash hands and change gloves before touching clean equipment Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator touched green onions with bare hands to garnish soup. Operator discarded soup. Repeat Violation Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. 23 rodent droppings observed on the floor in the rear of the kitchen along the back wall near rear exit, 12 rodent droppings observed behind fixed equipment on cooks line, 8 rodent droppings observed in prep area behind wire rack near walk in cooler, 5 rodent droppings observed behind make table near entrance to sushi bar 1 rodent dropping observed behind sushi bar. Total 49 Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 56F held on the counter less than 4 hours, placed in walk in cooler second temp at 1:20pm 51F cooling. Rice noodles 44F held on the counter, placed in walk in cooler, second temp 1:20pm 41F cooling Repeat Violation 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. Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled knives stored on magnet Soiled food containers stored as clean Cutting board Prep tables Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. Water pitcher stored in hand wash sink Cooked noodles wrapped in film stored in hand wash sink. Operator removed water pitcher and discarded cooked noodles 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. This establishment is presently scheduled for a call back inspection for 9-8-2023 for employee training Repeat Violation 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 - No soap provided at handwash sink. Operator provided soap at hand wash sink during inspection Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice noodles, dumplings Repeat Violation Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap under exterior door in rear of the kitchen. Warning

Basic - Floor soiled/has accumulation of debris. Floor heavily soiled with grease and food debris on cook line, in prep areas and storage areas. Warning

Basic - In-use wet wiping cloth/towel used under cutting board. Discussed the need to use a non porous surface for under the cutting board. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wire rack near walk in cooler heavily soiled with grease Repeat Violation Warning

Basic - Unnecessary items/unused equipment on the premises. Steamer stored outside back door not in use. Warning

High Priority - Food stored in ice used for drinks. See stop sale. A gallon of water was stored in drink ice, operator removed water Corrected On-Site Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. 4 rodent droppings found under the dish machine. 3 droppings found near back exterior door 2 droppings found under shelving of cook line. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (52F - held on the counter); rice noodles (84F - held on counter); tofu (63F - held on counter) Foods were out less tan 4 hours. Operator placed foods in the refrigerator Warning

High Priority - Toxic substance/chemical improperly stored. Spray bottle of chemical Stuart McLean dishes on upper shelf near dishwasher. Operator removed chemical. Corrected On-Site Repeat Violation 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. Discussed and provided handout pertaining to vomit and diarrheal events. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Prep tables heavily soiled with food debris and grease, cutting boards soiled. Warning

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink covered with tin foil. Operator stated that it does not work. Discussed the need to have the hand wash sink repaired. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Utensils inside hand wash sink x2. Discussed the importance of having hand wash sinks clear for use at all times Repeat Violation 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. Discussed and provided employee agreement Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice noodles, tofu, cooked egg, operator able to determine the preparation date and will date accordingly Repeat Violation Warning

Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean dishes stored on soiled shelves. Above dish washing area and in rear of kitchen on tables Warning

Basic - Employee with no hair restraint while engaging in food preparation. Warning

Basic - Floor soiled/has accumulation of debris. Floors soiled on cook line , in prep ares and storage areas. Walls soiled on cook line, in prep areas and in storage areas. Repeat Violation Warning

Basic - Food stored on floor. Oil, rice sticks. Discussed the need to store all food a minimum of 6" off the floor. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator has utensils in standing water. Explained that in order to store utensils in water the water must be maintained at 135F or higher to minimize the risk of bacteria growth Repeat Violation Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fixed cooking equipment has a heavy accumulation of grease and food debris. Repeat Violation Warning

Basic - Plumbing system in disrepair. No water running to hand wash sink in prep area Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning