HIBACHI EXPRESS

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. -Butter on cooks line. Operator placed correct time. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. - employee washed hands in 3 compartment sink. operator coached employee. Corrected On-Site

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

Basic - Ceiling tile missing. - dry storage area Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public in freezer.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - employee wearing watch. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. -Screen door at back door. Repeat Violation

Basic - Food stored on floor. - cooking oil Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - exterior of freezer in back area. Repeat Violation

Basic - Reach-in freezerinterior/shelves have accumulation of soil residues.

Basic - Screen in door torn/in poor repair. Repeat Violation

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting broccoli with bare hand for storage

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken kabobs over cheesecake in reach in freezer Operator switched Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Raw tuna completely thawed in walk in cooler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board sushi station

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. White rice at sushi station time marked but no written plan Butter on cookline time marked Provided operator with a time plan and she filled out. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked eggs in walk in cooler from 2 days ago

Basic - Ceiling tile missing. In storage room

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout

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. Raw tuna completely thawed in walk in cooler

Basic - Exterior door has a gap at the threshold that opens to the outside. Bottom of screen door

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of reach in freezer Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting broccoli without washing

Basic - Screen in door torn/in poor repair Back screen door

Basic - Wet mop not stored in a manner to allow the mop to dry. Operator hung Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bin of sugar on storage shelf Operator labeled Corrected On-Site Repeat Violation

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of reach in freezer Warning - From follow-up inspection 2025-07-08: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -steam table faucet leaking Warning - From follow-up inspection 2025-07-08: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee put on gloves for food prep, no hand wash

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw beef on same shelf and next to raw chicken

Basic - Ceiling tile missing. -dry storage room in rear of kitchen

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.

Basic - Outer openings not protected with self-closing doors. -rear door

High Priority - - From initial inspection : High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. - fresh salmon. Operator called supplier, sent to email. Corrected On-Site Warning - From follow-up inspection 2024-04-01: Time Extended

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Warning - From follow-up inspection 2024-04-01: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. - reach in freezer Warning - From follow-up inspection 2024-04-01: Time Extended

Basic - - From initial inspection : 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. - frozen tuna Corrected On-Site Warning - From follow-up inspection 2024-04-01: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - under fryer Warning - From follow-up inspection 2024-04-01: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - shelf below steam table - side of white rice cooker Warning - From follow-up inspection 2024-04-01: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - walk in cooler shelf Warning - From follow-up inspection 2023-07-28: Time Extended

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food - provided form to operator Warning - From follow-up inspection 2023-07-28: Time Extended

Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. - flat top cooking equipment half way under hood system. Operator states not used for cooking. Used as counter for packaging food Warning - From follow-up inspection 2023-07-28: Time Extended

High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale.

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener

Basic - Bowl or other container with no handle used to dispense food. Bowl in bulk sugar and rice.

Basic - Buildup of food debris/soil residue on equipment door handles. Beverage Air Stand up freezer

Basic - Ceiling tile missing. Dry storage area.

Basic - Exterior door has a gap at the threshold that opens to the outside. back door open

Basic - Floor soiled/has accumulation of debris. Under cooking equipment.

Basic - Light not functioning. Light fixture in kitchen area by walk-in cooler.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Beverage air stand up freezer.

High Priority - Container of medicine improperly stored. Medicine stored above ready to eat foods at front counter.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eel 51° operator placed in freezer for quick chill New temperature 41° Corrective Action Taken

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.

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. See stop sale.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener

Basic - Buildup of food debris/soil residue on equipment door handles. All reach in coolers in kitchen area.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Dry storage area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At front sushi counter

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door open

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Glass door reach in cooler in kitchen area.

Basic - Reach-in freezer interior/shelves have accumulation of soil residues in kitchen area.

Basic - Reach-in freezer shelves with rust that has pitted the surface.

Basic - Soiled floors under cooking equipment in kitchen area, and 3 compartment sink.

Basic - Water leaking from pipe and/or faucet/handle. Leak on the discharge pipe from 3 compartment sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over raw beef. Corrected On-Site

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

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Bowl or other container with no handle used to dispense food. Bulk sugar

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door open

Basic - Food stored on floor. Buckets of sauce in walk-in cooler

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler on cooks line.

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

Basic - Utensils in poor condition. Cooler door at sushi station .

Basic - Working containers of food removed from original container not identified by common name. Bulk sugar, rice, sushi rice

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw sushi tuna 47°. Raw sushi salmon 47°, Held in display case over night per operator. Operator discarded. Corrective Action Taken

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at front counter. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice, sushi crumbles

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.

Basic - Buildup of food debris/soil residue on equipment door handles. Beverage Air Tri door cooler.

Basic - Duct tape used to repair nonfood-contact surface. Window for sushi cooler is repaired with tape.

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

Basic - Equipment in poor repair. Reach in at sushi counter door fell off.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door is open

Basic - Food stored on floor. Buckets of Sauces stored on floor in walk-in cooler.

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