SUMI JAPANESE CUISINE

High Priority - Live, small flying insects found. Observed two live flying insects by trash bin in warewashing area and one flying insect by rear exterior door and walk in freezer.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, raw tuna commercially packaged over plastic wrapped Krab Rangoons. In the walk in cooler, raw beef over uncovered ready to eat noodles. Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In flip top reach in cooler on cook line, 7 individually fully thawed, commercially vacuum packaged salmon filets. Discussed with operator must be fully removed from packaging prior to thaw. In metal bowl on top of rice cooker, rice (69F - Hot Holding) per operator older rice to use first. Operator discarded since new batch is ready. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi bar counter, cream cheese (59F - Cold Holding) left out on counter from lunch rush. Placed back in reach in cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In metal bowl on top of rice cooker, rice (69F - Hot Holding) per operator older rice to use first. Operator discarded since new batch is ready.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Wok station has accumulation of food debris. Broiler oven has accumulation of food debris. Interior of microwave on cook line has food debris build up at base. Bulk ice bin has mold like substance on the deflector plate. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on either side of cook line used to store items, wiping cloths, cooking utensils and containers. Operator made sinks available. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by three compartment sink. Operator provided paper towels. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Plastic portion container used as scoop in bulk rice bag. Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In flip top reach in cooler on cook line, 7 individually fully thawed, commercially vacuum packaged salmon filets. Discussed with operator must be fully removed from packaging prior to thaw. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage stored on prep table of sushi bar counter. Operator relocated the drink. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food in walk in cooler store on top of produce for customers.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees jacket stored over flat racks of beverage bottles. Operator relocated the jacket. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean plastic containers stacked while wet. Repeat Violation

Basic - Floors, walls and ceiling soiled/has accumulation of debris. Floor in behind cook line has build up of food debris. Standing water build up on floor in front of three compartment sink. Wall behind hand wash sink next to three compartment sink has build up of dust and spider like dust webs.

Basic - Food stored on floor. On end of cook line, jugs of fryer oil stored in the floor. At sushi bar counter p, container of ginger stored on the floor. In the walk in freezer multiple boxes of food stored on the floor. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryer and underside of grill area accumulation of food debris and grease. Grease forming on cook line hood filters. Sushi bar counter door gaskets of reach in cooler soiled. Repeat Violation

Basic - Single-service articles improperly stored. Single service dinner napkins stored in box on floor behind front service counter. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen raw chicken on sheet tray thawing at ambient air temperature over three compartment sink. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line cutting boards, five wet wiping cloths not stored in sanitizer solution. Both sanitizer solution buckets set up at 0ppm. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bottom shelf of center prep table, 3 bulk containers of flour and tempura batter missing product labeling. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Plastic grocery bags used in direct contact to store frozen raw ground beef.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in freezer non commercially packaged raw crabs over commercially packaged ready to eat cake. Operator relocated the cake. In the walk in cooler raw shrimp over ready to eat sauce. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at front counter used to store cloths for cleaning tables. Repeat Violation

Intermediate - No soap provided at handwash sink. No soap at hand wash sink in to go bagging area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, Krab cheese mix from previous day and cooked chicken from the previous day with no product date marking. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Plastic portion cup used as scoop in bulk rice container.

Basic - Carbon dioxide/helium tanks not adequately secured. Three carbon dioxide tanks not stored secured by soda dispenser. Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining dry storage shelves for bottled drinks. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on flip top reach in cooler cutting board. Employee relocated the beverage. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees jacket and bag over seaweed for soups in dry storage. Operator relocated personal items. Corrected On-Site

Basic - Food stored on floor. Jugs of fryer oil and soy sauce on floor of kitchen. In walk in freezer box of beef stored on the floor. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters with grease build up, per operator cleaning scheduled. Walk in cooler door gasket with mold like substance build up. Repeat Violation

Basic - Open dumpster lid. Shared dumpster lid open.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths on food prep counters and cutting boards. Repeat Violation

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. At cook line food pickup station, waitress touched face then picked up plate of food without washing hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw beef stored over rehydrated noodles. At sushi bar in reach-in cooler, raw spicy tuna stored over spicy krab. Operator moved items to proper levels, Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At wait station in kitchen, tofu (47F - Cold Holding).

Intermediate - Handwash sink not accessible for employee use at all times. At handwash sink by cook line/triple sinks, 2 cases of oil stored in front of sink. Operator moved oil. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. At handwash sink by cook line/triple sinks, plastic jug stored in sink. Operator removed. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink by cook line/triple sinks, no paper towels. Operator supplied during inspection. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. On cook line, in bottom section of reach-in cooler, noodles prepared sometime yesterday, not dated. In walk-in cooler, cooked chicken prepared sometime yesterday, not dated.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At wait station in kitchen, ice machine interior has black mold-like substance on deflection plate and side. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Walk-in freezer, inside of door handle has build up.

Basic - Carbon dioxide/helium tanks not adequately secured. At side storage rack in kitchen, multiple tanks not secured. Operator placed chain around tanks to rack. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. In kitchen dry storage area, cardboard used to line shelves with bottled beverages. Repeat Violation

Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor under equipment has grease build up. At cook line, hood system has grease build up. At mop sink, wall soiled.

Basic - Food stored on floor. At handwash sink by cook line/triple sinks, 2 cases of oil in floor. In kitchen storage area, rice and sweet seasoning stored on floor. In walk-in cooler, multiple sauce containers stored on floor. In walk-in freezer, multiple food items stored on floor. Operator moved all items off floor. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, reach-in cooler gaskets have build up. At cook line, hood filters have grease build up. At cook line food pickup station, green rack has build up of residue and dust. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line, multiple wet towels on counters. Repeat Violation

High Priority - Container of medicine improperly stored. Container of medicine stored on shelf above prep area. Person in charge moved to appropriate location. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Dented/rusted cans present. See stop sale. Observed one can of ketchup and one can of applesauce with multiple dents along seam.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee batter raw shrimp with gloved hands, then handle cooked spring roll without handwash. Person in charge discarded. Employee removed gloves and washed hands. Corrective Action Taken

High Priority - Food stored in ice used for drinks. Observed container of lemons stored in drink ice in kitchen. Person in charge removed. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee rinse mallet in triple sink after using on raw shrimp, then utilized the same utensil on raw chicken. Then rinsed again without sanitizing and hand back to employee to utilize for shrimp again. Person in charge intervened and had operator run mallet through dishmachine. Corrective Action Taken

High Priority - Stop Sale issued due to adulteration of food product. Observed employee use mallet on raw shrimp, then utilize same mallet without sanitizing on raw chicken. Also, observed employee handle raw shrimp, then cooked spring without washing hands. Person in charge discarded chicken and spring rolls.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dumplings stored in bag above fill line at 53F. Person in charge moved to drawers below. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Items stored in hand wash sink by triple sink. Items were removed. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing papertowels from hand wash sink by triple sink. Person in charge provided. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing red chemical unlabeled.

Basic - Bowl or other container with no handle used to dispense food. Several items with bowls with no handle used as scoop.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving at food staging area, shelving below food staging area, exterior of oven with food debris buildup.

Basic - Outer openings not protected with self-closing doors. Self closer missing from back door.

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. Tools stored observed shelf under breading station. Observed breading containers and oil on shelf.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wiping cloths not stored in sanitizing solution. Person in charge made solution and moved cloths to bucket. Corrected On-Site Repeat Violation

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw chicken stored on container of sauce. Also in reach in cooler raw fish stored over sauce. Also, in walk in freezer raw chicken no longer commercially packaged stored on cases of imitation crab. Repeat Violation Admin Complaint - From follow-up inspection 2023-03-15: In reach in cooler raw salmon stored over bottled sauce. In walk in cooler raw beef and shrimp stored over buckets of sauce. Person in charge began rearranging. Admin Complaint Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken stock in covered plastic 5 gallon bucket at 44F. Person in charge states was in cooler overnight since 5pm. Repeat Violation Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Chicken stock in covered plastic 5 gallon bucket at 44F. Person in charge states was in cooler overnight since 5pm. Corrected On-Site Repeat Violation Admin Complaint

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. Dishmachine testing at 0ppm even after multiple attempts. Person in charge agreed to set up triple sink and sanitize in triple sink until unit is serviced.

High Priority - Food stored in ice used for drinks. Observed container of lemons stored in ice bin. Person in charge removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw beef stored over chicken stock. Other raw meats stored over buckets of sauces. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In sushi cooler, fish 46F. Other fish in unit 41-43F. Pierson in charge states was moved from reach in cooler below at 11am. Person in charge states doors have been open for lunch rush. Ambient temperature of unit 41 during inspection. At flip top at reach in cooler dumplings at 50F stored above fill line. Person in charge states have been in unit less than 4 hrs, moved to reach in cooler drawers below.

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. Items held on timer per person in charge with no time mark, sushi rice, fried onions.

Intermediate - Handwash sink used for purposes other than handwashing. Bowl in hand wash sink at sushi line. Tongs in hand wash sink by triple sink. Items were removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing from hand wash sink by server station. Missing soap from hand wash sink at sushi line.

Intermediate - No probe thermometer provided to measure temperature of food products. Person in charge unable to provide thermometer during 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. No proof of training for some employees.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine deflector plate with mold like substance buildup.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets stored on food items in dry storage area. Person in charge removed. Corrected On-Site

Basic - Food stored on floor. In walk in freezer multiple items stored on floor. In kitchen bag of onions stored on the floor, buckets of vinegar stored near soda station. Person in charge began raising. Corrective Action Taken Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in kitchen with food debris buildup, fan in walk in cooler with debris buildup. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chicken stock (49°F - Cooling) in large covered metal pot in walk in cooler, per employee stock was cooked and placed in walk in cooler the previous day.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. chicken stock (49°F - Cooling) in large covered metal pot in walk in cooler, per employee stock was cooked and placed in walk in cooler the previous day.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Various raw seafood, removed from original packaging, stored with various ready to eats items in standing reach in freezer in kitchen next to door to bar area. Various raw seafood, raw chicken, and raw beef, all removed from original packaging, stored with various ready to eat items in walk in freezer. employee began to rearranged during inspection. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish and raw chicken stored over buckets of sauce in walk in cooler. Raw shrimp stored over various sauces in reach in cooler on cook line. Employee rearranged all items during inspection. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken stock (49°F - Cooling) in large covered metal pot in walk in cooler, per employee stock was cooked and placed in walk in cooler the previous day.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds their tempura batter on time but it is not on their written procedures, employee wrote batter on time paperwork. Corrected On-Site

Basic - Food stored on floor. Multiple containers of ginger, soy sauce, and vinegar throughout kitchen area, employee began to move items off floor during inspection. Corrective Action Taken Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cook line. Exterior of shelves and all cooking equipment on cook line.

Basic - Outer openings not protected with self-closing doors. Back door in dining area and kitchen.

Basic - Stored food not covered. Fried onions, flour, and dried seaweed in prep area. Containers of cut mixed vegetables in walk in cooler.

Basic - Unclean building components, attachments or fixtures. Fan guards in walk in cooler.

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 at dish machine. Person in charge adjusted sanitizer, 100ppm after correction Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell over bucket of sauce in walk in cooler and raw shell eggs stored behind butter in top portion of 3door make table. Person in charge moved eggs Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (115°F - Hot Holding) in white rice cooker. Person in charge reheated to 169° Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior walls of ice machine near the ice deflector

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. Sushi chef certificate expired

Basic - Bowl or other container with no handle used to dispense food. Plastic cup in soy sauce near three compartment sink. Cook removed cup Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler and walk in freezer handles Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on bag of rice near dish machine. Person in charge moved jacket Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under 1 glass door reach in cooler in server area

Basic - Food stored on floor. Multiple buckets of food stored on floor near sushi bar area and cases of tuna in walk in freezer Repeat Violation

Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap at end of hood

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets have slime on 3 door make table across from cook line Repeat Violation