SUSHI AND SOY

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/26

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over packaged sauces, raw beef over beer beer in walk in cooler, order corrected Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line - fried shrimp (81F - Hot Holding), held less than 4 hours, staff reheated in fryer, 182F Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Utensils stacked in hand sink in prep area, removed Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at soda machine used as dump sink Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 6 employees present at start of inspection with no valid CFM. Manager arrived from store during inspection Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sinks in kitchen or prep room, 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.

Intermediate - Records/documents for required employee training do not contain all of the required information. Not all certifications properly filled out

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

Basic - Accumulation of debris inside warewashing machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep table next to rice warmers

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on top of bags of rice next to rear kitchen door

Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses. Stored on top of ice machine Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line, removed Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. In front of flat top Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in 74F water Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen shrimp thawing at room temp in prep area Repeat Violation

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and tuna over cut oranges and unpackaged tea in walk in cooler, order corrected Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line - tempura shrimp 2:45 (84F - Cold Holding), cooked at 11:30, moved to cooler Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink on cook line, used as dump sink

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to manager Repeat Violation

Intermediate - Records/documents for required employee training do not contain all of the required information. All employee training completed July 2025, most certificates not completely filled out

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured. Next to dry storage

Basic - Current Hotel and Restaurant license not displayed.

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. Motor on dish machine not properly functioning, all equipment washed and sanitized in triple sink

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at soda machine

Basic - Food stored on floor. Cooking oil on floor near fryers Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Repeat Violation

Basic - Ice scoop handle in contact with ice. Next to soda machine

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoops stored on top of exterior of ice machine, removed for cleaning Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Fryer handles on cook line Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 84F standing water on cook line

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

Basic - Time/temperature control for safety food thawed in an improper manner. Raw squid thawing in standing water, moved to cold running water Corrected On-Site

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

High Priority - - From initial inspection : 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. 10ppm, operator primmed system, 50ppm Corrected On-Site Warning - From follow-up inspection 2025-03-26: DM 0ppm, air in chemical lines not dispensing proper concentration, system primed Time Extended Corrected On-Site

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 4aw beef over noodles, shell eggs over produce in walk-in cooler, order corrected Corrected On-Site Warning - From follow-up inspection 2025-03-26: Shell eggs over produce in walk in cooler, order corrected Time Extended Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice at sushi bar with time stamp of 9-1:30, inspected at 3:15pm. Staff discarded and replaced with new rice Warning - From follow-up inspection 2025-03-26: No time mark on sushi rice Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2025-03-26: 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. Operator unable to locate employee training at time of inspection Warning - From follow-up inspection 2025-03-26: Staff unable to provided proof of training for any employees during inspection. Person in charge stated ServeSaff books still on order Admin Complaint

Basic - - From initial inspection : Basic - Food stored on floor. Boxes of frozen seafood on floor in walk-in freezer Warning - From follow-up inspection 2025-03-26: Boxes of frozen seafood on floor in walk-in freezer Box of produce on floor in walk in cooler Time Extended

Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. Warning - From follow-up inspection 2025-03-26: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. In front of fryers Warning - From follow-up inspection 2025-03-26: Time Extended