DAVENPORT SASHIMI FUSION INC

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Supplier provided parasite distraction paperwork. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of sushi reach in cooler soiled with mold like substance on interior walls of cooler, and build up of old food debris. Accumulation of black/green mold-like substance in the interior sides of the ice machine/bin. Interior of oven/microwave has accumulation of black substance/grease/food debris.

Intermediate - Handwash sink not accessible for employee use at all times. Rear handwashing sink has single service items stored in sink. Removed single service items. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed cup no handle in soy sauce bucket, flour and rice.

Basic - Equipment in poor repair. Cutting board has cut marks and is no longer cleanable, on sushi buffet line. Reach-in cooler shelves with rust that has pitted the surface, sushi flip top unit.

Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Observed cigarette butts in drain of three compartment sink. Also smells like cigarettes in kitchen.

Basic - Ice buildup in reach-in freezer on right of cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on upright beer cooler soiled with old food debris. Frier door soiled with old grease and batter residue. Repeat Violation

High Priority - - From initial inspection : High Priority - Private home/living/sleeping area used to conduct food operation. Observed employee sleeping underneath sushi counter. Coached operator on proper procedures employee removed himself from underneath counter. - From follow-up inspection 2025-07-28: Man sleeping under counter Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen. - From follow-up inspection 2025-07-28: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in ware washing area heavily soiled with black mold like substance.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Door handles on equipment throughout kitchen.

Basic - Cardboard used to line food-contact shelves. In walk in cooler on shelves.

Basic - Cardboard used to line nonfood-contact shelves. On the bottom of storage shelf on cook line.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee removed Phone on prep table and hat on shelf at the end of cook line. Corrected On-Site Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. In walk in cooler.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in standing water on cook line. Employee poured water out of container. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Chicken stored above vegetables In walk-in cooler. Operator removed chicken to another shelf. Corrected On-Site

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. Provided and or reviewed the 2017 food code changes, Big 6 Foodborne Illnesses, up for vomit and diarreal events Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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. Provided and or reviewed the 2017 food code changes, Big 6 Foodborne Illnesses, up for vomit and diarreal events Corrective Action Taken

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep on cook line. Operator removed phone. Corrected On-Site

Basic - Food stored on floor. Boxes of oil next to walk-in cooler. Operator put oil on shelf. Corrected On-Site

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

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. White rice spoons next to the rice cooker. 110F. Operator discarded the water. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. End of the cook line. Operator replaced the paper towels. Corrected On-Site

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. Employee signed the form provided inside the employee training books. Corrected On-Site

Intermediate - No soap provided at handwash sink. Operator replaced the soap. Corrected On-Site

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

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.

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.

Basic - Bowl or other container with no handle used to dispense food. Inside a container of sauce on the flat top reach in cooler across from the cook line. The scoop was removed. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Microwave on top of the flat top reach in freezer across from the cook line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Gray jacket stored inside a case of beef flavored soup noodles on top of a chest style freezer. The jacket was removed. Corrected On-Site

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

Basic - Food stored on floor. Cases of clear liquid shortening in the kitchen.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon for rice in water at 74F. The operator discarded the spoon. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand washing sink at the end of the cook line. Prep table is soiled next to the hand washing sink in the kitchen.

Basic - Working containers of food removed from original container not identified by common name. Bulk food containers in the dry storage area.

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Employee washing dishes in the hand washing sink in the sushi area. Employee took the dishes to the dishwasher to be washed, rinsed and sanitized. Corrective Action Taken Warning - From follow-up inspection 2022-10-11: Drink bottles in hand washing sink near the dishwasher Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl inside the bulk flour bags. Dry storage area. Warning - From follow-up inspection 2022-10-11: No handle Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all cooking equipment is soiled on the cook line. Warning - From follow-up inspection 2022-10-11: Soiled Time Extended

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 operator was able to determine the rice and marked it. 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.

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

Basic - Current Hotel and Restaurant license not displayed.February 1, 2021 displayed.

Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. 2 cartons of Marlboro cigarettes on the table next to the walk in cooler. Operator removed the cigarettes. Corrected On-Site

Basic - Food stored in a location that is exposed to splash/dust. Container of tempura coating near the hand washing sink at the end of the cook line. Operator removed the container. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.raw beef over cut melons inside the walk in cooler. Operator relocated the beef. Corrected On-Site

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.

Basic - Bowl or other container with no handle used to dispense food. Plastic container used to dip bbq sauce. On top of the flat top reach in cooler.

Basic - Employee personal items stored in or above a food. Red plaid shirt on the shelf with Bonita Soup stock in the dry storage area. Corrected On-Site

Basic - Food stored in a location that is exposed to splash. Bowl of tempura batter near the hand washing sink in the kitchen near the fryers. Operator relocated the tempura batter. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. White rice spoon in water at 84° on the table next to the rice cooker. Operator discarded the water. Corrected On-Site