HIBACHI EXPRESS

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over vegetables in walk-in cooler, order corrected Corrected On-Site Repeat Violation

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. Sushi rice at bar Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute soiled on soda machine

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket in hand sink at sushi bar, removed Corrected On-Site Repeat Violation

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

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Plastic bowl in panko Repeat Violation

Basic - Carbon dioxide tanks not adequately secured. Dry storage Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Bag of onions on floor in walk-in cooler Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 78F water Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Staff observed cutting broccoli without washing first Repeat Violation

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Open package of dumplings directly over shell eggs in cooler on cook line, removed. Shell eggs over whole potatoes in walk-in cooler Corrective Action Taken Repeat Violation

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. Sushi rice at bar

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line. Ice chute soiled on self service soda machine Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Cleaning supplies in hand sink next to three comp sink Repeat Violation

Intermediate - No soap provided at handwash sink. Hand sink next to ice machine

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Plastic bowl in rice bin and bag of tempura batter Repeat Violation

Basic - Carbon dioxide tanks not adequately secured. In dry storage Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. 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. DM sanitizer not properly dispensing, operator set up chlorine sanitizer in triple sink 50ppm Corrective Action Taken

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food in glass cooler under sushi bar Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and wallet on prep table at sushi bar Repeat Violation

Basic - Equipment in poor repair. Cracked plastic scoop in bin of vegetables in walk-in cooler

Basic - Food stored on floor. Soy sauce buckets on floor in walk-in cooler Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon handle in seasoning bins

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 73F water, removed Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Broccoli being prepped without being washed prior Repeat Violation

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Power tools stored on shelf with dry goods

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Multiple food items in to-go bags in walk-in freezer Repeat Violation Warning - From follow-up inspection 2023-07-11: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line Ice chute and soda nozzles on self service soda machine soiled Repeat Violation Warning - From follow-up inspection 2023-07-11: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Cleaning supplies in hand sink in prep area, items removed Corrected On-Site Warning - From follow-up inspection 2023-07-11: Time Extended

Intermediate - - From initial inspection : 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. Cashier (Joseph) observed preparing sauce cups, no food handler training. Discussed requirements with operator Warning - From follow-up inspection 2023-07-11: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation Warning - From follow-up inspection 2023-07-11: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Metal bowl in raw chicken on cook line, plastic bowl in panino breeding, removed Corrected On-Site Repeat Violation Warning - From follow-up inspection 2023-07-11: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide tanks not adequately secured. Dry storage room, secured Corrected On-Site Warning - From follow-up inspection 2023-07-11: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2023-07-11: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On cook line Warning - From follow-up inspection 2023-07-11: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drinks on prep tables, removed Corrected On-Site Repeat Violation Warning - From follow-up inspection 2023-07-11: Opened employee drinks on prep tables, removed Time Extended Corrected On-Site

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones on soy sauce buckets in prep room, removed Corrected On-Site Repeat Violation Warning - From follow-up inspection 2023-07-11: Phone on prep tables Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Bag of onions on floor of walk-in cooler, placed on shelf. Cooking oil on floor in dry storage, placed on milk crate Corrected On-Site Repeat Violation Warning - From follow-up inspection 2023-07-11: Bag of carrots on floor of walk in cooler, moved to shelf Time Extended Corrected On-Site

Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster. Accumulation of cardboard boxes on ground outside rear kitchen door Warning - From follow-up inspection 2023-07-11: Time Extended

Basic - - From initial inspection : Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in tofu, cooler at cook line Warning - From follow-up inspection 2023-07-11: Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -Dishwasher (Chlorine 0ppm) Discussed using three compartment sink until dishwashing machine is fixed

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. -employee at cooks line handled raw chicken then began handling single service bowls without washing hands Discussed proper hand washing procedures with operator during time of inspection.

High Priority - Nonfood-grade bags used in direct contact with food. -meat products in thank you bags in walk-in freezer

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over vegetables in walk-in cooler -raw beef and shrimp over miso soup in walk in cooler Discussed proper hierarchy with operator during time of inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked rice (72F - Cold Holding) Operator stated that rice was cooked on the 12/20/22 and is used for sushi rice Discussed the Time as a public health control form to operator during time of inspection.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -fried shrimp (70F - Hot Holding) Discussed reheating to 165 degrees Fahrenheit with operator and keeping Time/temperature controlled for safety foods above 135 degrees Fahrenheit

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stained cutting board at three compartment sink Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. -observed scrubber and food particles in hand sink next to three compartment sink Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. -spray bottles on chemical rack next to ice machine Operator labeled during time of inspection. Corrected On-Site Repeat Violation

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

Basic - Bowl or other container with no handle used to dispense food. -bowl used to scoop rice at ice machine Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink on prep table in kitchen area Operator moved items during time of inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -jacket on shelf with food items served to the public in dry storage room -cellphone on prep table at sushi bar Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. -employee prepping sushi

Basic - Equipment and utensils not properly air-dried - wet nesting. -metal pans above three compartment sink Repeat Violation

Basic - Food stored on floor. -bucket of soy sauce on the floor in kitchen area Repeat Violation

Basic - Food-contact surface not smooth and easily cleanable. -table top at steam table next to hand sink in kitchen area

Basic - Ice buildup in reach-in freezer chest at cooks line Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -spoon handle in seasoning container at dishwashing machine Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice scoop in standing water 71 degrees Fahrenheit Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -microwaves below stream table has accumulation of food residue Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters have accumulation of grease -standing fan above prep station has accumulation of dust Repeat Violation

Basic - Stored food not covered. -food items in reach in freezer chest at cooks line -panko at sushi bar Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. -bacon and krab at sushi thawing at room temperature at sushi bar Discussed proper thawing procedures with operator during time of inspection.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed box of tomatoes above washed and cut vegetables in walk-in cooler Discussed proper hierarchy with operator during time of inspection. Operator began rearranging during time of inspection. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -on prep table at cooks line and at sushi bar Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -Sanitizer Bucket at front counter(Chlorine 0ppm) Discussed proper concentration with operator during time of inspection. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. -at rice warmers adjacent to cooks line

Basic - Working containers of food removed from original container not identified by common name. -squeeze bottles at cooks line Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp over cut carrots Operator rearranged during time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sushi rice (73 - Cold Holding) Emailed Time as a public health control form to operator during time of inspection.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. - Sanitizer Bucket (Chlorine 400ppm) Corrected to 50 ppm during time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stained cutting board at three compartment sink

Intermediate - Handwash sink used for purposes other than handwashing. -observed food particles in hand at sushi bar

Intermediate - Spray bottle containing toxic substance not labeled. -at front counter

Basic - Bowl or other container with no handle used to dispense food. -bowl used to scoop rice

Basic - Carbon dioxide/helium tanks not adequately secured. -at dry storage rack

Basic - Cutting board has cut marks and is no longer cleanable. -at three compartment sink

Basic - Employee eating while preparing food. -water bottle on prep table in sushi bar area

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cellphone on prep in kitchen

Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic containers at three compartment sink

Basic - Food stored on floor. -soy sauce on floor in kitchen

Basic - Ice buildup in walk-in freezer.

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 soy sauce

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -spatula in standing water 77 degrees Fahrenheit -rice scoop 67 degrees Fahrenheit

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -microwave in kitchen soiled

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

Basic - Standing water or very slow draining water in handwash sink adjacent of fryers -hand sink at walk-in cooler

Basic - Stored food not covered. -frozen shrimp in walk-in freezer

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed ginger over cut washed vegetables in walk-in cooler Operator rearranged during time of inspection. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -at prep station adjacent of cooks line

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -Sanitizer Bucket (Chlorine 0ppm) Discussed proper concentration with operator

Basic - Working containers of food removed from original container not identified by common name. -squeeze bottles at cooks line not labeled