AROY THAI AND SUSHI

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged raw beef over cooked shrimp in reach in freezer, order corrected Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Metal shelves wrapped in foil above stove soiled with accumulation of grease, used to hold cooking equipment. Cutting boards stained

Intermediate - Handwash sink not accessible for employee use at all times. Plastic bin in hand sink on cook line, removed 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. One part time employee with no proof of training

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser bottle at dish machine

Basic - Accumulation of debris inside warewashing machine.

Basic - Employee eating in a food preparation or other restricted area. Employee food on counter behind register

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

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Multiple items in to go bags in freezer

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Household insect spray next to hand sink on cook line

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged raw beef over noodles in reach in freezer

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained Stove surface soiled

Intermediate - Handwash sink not accessible for employee use at all times. Personal food in hand sink on cook line, removed Corrected On-Site

Intermediate - 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. One employee with expired certificate

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser bottle next to dish machine, labeled Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's restroom Repeat Violation

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

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over 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. Sunglasses on shelf above cooler in kitchen Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Gaskets soiled Accumulation of grease behind cook line Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open beverages in cooler behind front counter and sushi bar Repeat Violation

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Freezers contains unpackaged food in hallway next to restrooms not secured Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Frozen food in to go bags in chest freezer Repeat Violation

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Flour stored in white plastic bin with lid that doesn't seal Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Womens restroom Repeat Violation

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

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over sushi bar Repeat Violation

Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean equipment on soiled shelf above triple sink

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage on cutting board at sushi bar

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

Basic - Employee with no hair restraint while engaging in food preparation. Staff at sushi bar with no hair restraint Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled. Hood filters soiled. Accumulation of grease on gas lines behind cook line Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open beverages on top shelf in white cooler behind sushi bar

Basic - Stored food not covered. Multiple items in reach in freezer not covered Repeat Violation

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in freezer in hallway leading to restrooms not secured

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked shell eggs with no gloves, then no hand wash

High Priority - Nonfood-grade bags used in direct contact with food. Multiple items in reach in cooler and freezer Repeat Violation

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Flour stored in white trash can in kitchen with lid that does not seal

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over vegetables in cooler at sushi bar, order corrected Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Packaged food not labeled as specified by law. Containers of rehydrated fish paste sold at register with no labeling. Operator advised product purchased from oriental market. 83F

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shell eggs 77F on cook line, held less than 4 hrs, discussed adding to time as a public health control

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line

Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.

Intermediate - Packaged food not labeled as specified by law. Containers of rehydrated fish paste sold at register with no labeling. Operator advised product purchased from oriental market. 83F Product packaged in unsealed plastic container and covered in bubble wrap

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women restroom Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Plastic bowl in flour bin

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles over sushi bar

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Open container of whole crab on door of white cooler (personal use)

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

Basic - Employee with no hair restraint while engaging in food preparation. Male employees handling food with no hair restraints Repeat Violation

Basic - Food stored on floor. Cooking oil on floor at cook line

Basic - Ice buildup in chest reach-in freezer.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Fried Thai noodle balls prepared on site with no labeling. Discussed proper labeling with operator, item removed from counter

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on gas lines behind cook line

Basic - Stored food not covered. Multiple items in reach in freezer

High Priority - Nonfood-grade bags used in direct contact with food. Raw food in to-go bags in reach in freezer Repeat Violation

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw beef bones in reach in freezer. Raw chicken over raw Tilapia in coffin reach in freezer

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tom yum soup prepared on 2/6, operator added date Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's restroom door

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board on cook line, moved during inspection Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Male employee on cook line

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle in fish roe, employee corrected placement Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on gas lines behind wok station Repeat Violation

Portable fire extinguisher gauge in red zone. For reporting purposes only. Next to hand sink at entrance to kitchen, needle shows under pressure Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. -thank you bags used to store vegetables in refrigerator

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over bean sprouts in reach in cooler adjacent of cooks line -raw beef over cooked dumplings in reach in freezer Discussed proper hierarchy with operator

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sushi rice (73F - Hot Holding) Emailed Time as a public health control form to operator during time of inspection. Operator began filing out form during time of inspection. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stove top has accumulation of food residue -stained cutting board at cooks line

Intermediate - Handwash sink used for purposes other than handwashing. -filling water in pitcher at hand sink in kitchen

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -dumplings cooked on 6/27/22 Discussed date marking with operator

Basic - Bowl or other container with no handle used to dispense food. -bowl used to scoop bread crumbs in kitchen area Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink on prep table in sushi bar Employee moved drink 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. -cellphone on napkins in sushi bar -keys on shelf with bowls served to the public (in sushi bar area)

Basic - Floor soiled/has accumulation of debris. -floor at cooks line has accumulation of grease Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -refrigerator at front counter

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters have accumulation of grease -sides of stove top have accumulation of grease -reach in cooler gasket adjacent of cooks line has accumulation of grease

Basic - Reuse of single-service or single-use articles. -observed stacks of egg trays at cooks line

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed produce over tofu in white refrigerator

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -at prep station in kitchen Repeat Violation

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

Portable fire extinguisher gauge in red zone. For reporting purposes only. -at hand sink

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 48°f, shell eggs ambient temp 76°f, Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl no handle in flour.

Basic - Floor soiled/has accumulation of debris. Under fryers.

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

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 2021-07-19: No proof of approved employee training. Admin Complaint