WA SUSHI

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -Bernard Phan Warning - From follow-up inspection 2026-04-09: Bernard Pham took test on 4-7-2026. Waiting for certificate. Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board in kitchen area. Repeat Violation Warning - From follow-up inspection 2026-04-09: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - potato salad, house made dressings Corrected On-Site Warning - From follow-up inspection 2026-04-09: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation Warning - From follow-up inspection 2026-04-09: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - utensil stored 105 water. Warning - From follow-up inspection 2026-04-09: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of cooler in back storage area. Repeat Violation Warning - From follow-up inspection 2026-04-09: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. - reach in cooler across stove in kitchen area. Repeat Violation Warning - From follow-up inspection 2026-04-09: Time Extended

High Priority - Toxic substance/chemical improperly stored. - spray bottle of cleaner stored over bottle drinks Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting in kitchen

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor soiled/has accumulation of debris. - under the fryer

Basic - Light not functioning. - 1 bulb out in hood system.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of cold holding units -hood filter Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. - reach in cooler in kitchen. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - wall behind fryer

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored above ready to eat food items in cooks line reach in cooler

High Priority - Toxic substance/chemical improperly stored. -sanitizer bucket stored on top of oil box

Basic - Bowl or other container with no handle used to dispense food. -Panko and Tempura flour left of cook line reach in cooler

Basic - Cloth used as a food-contact surface. -cloth in cooked rice bin Corrected On-Site

Basic - Food stored on floor. -box of salad oil stored on floor in kitchen

Basic - In-use tongs stored on equipment door handle between uses. -tongs and ladles on gas stove

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

Basic - Reach-in cooler shelves with rust that has pitted the surface. -cooks line reach in cooler

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -hand wash sink at sushi station

Basic - Water leaking from pipe and/or faucet/handle. -3 compartment sink faucet leaking

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and fish over RTE items

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw beef stored alongside raw fish

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on RIC in kitchen stained

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee coffee stored on clean dish rack

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

High Priority - Raw animal food stored with produce. - raw shell eggs with mushrooms Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. - reach in cooler shelves

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Cutting board has cut marks and is no longer cleanable. - on cook line

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - employee drink on make counter at sushi bar

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. - employee drinks in cooler at server station

Basic - Accumulation of debris on dish racks

Basic - Bowl or other container with no handle used to dispense food. - plastic bowl used to scoop soy sauce

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - clean plates on storage rack

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cell phone on clean plate in kitchen Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. - in sushi bar area. operator moved to under-shelf Corrected On-Site

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. - sushi area Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw beef over noodles and vegetables

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - emailed operator forms

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. Operator state employee scheduled for recertification

Intermediate - Warewashing machine not automatically dispensing the sanitizer. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.

Basic - Accumulation of lime scale on the inside of the dishmachine.

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

Basic - Clean utensils stored between equipment and wall. - knives

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

Basic - In-use tongs stored on equipment door handle between uses. - on oven door Corrected On-Site

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

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

High Priority - Toxic substance/chemical improperly stored. Butane fuel stored above ready to eat foods on cooks line. Spray bottle of cleaner hanging on shelf with clean utensils. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cooks line.

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in kitchen used to fill water pitcher.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixture in kitchen area.

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

High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner stored next to clean utensils Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in prep sink

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Electric slicer in cooler area White cutting boards in kitchen area

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Eel sauce prepared days prior

Basic - Food stored on floor. Cooking oil stored next rice cooker in kitchen area Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light. Fixture in Cool storage area .

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over ready to eat foods in True reach in cooler in back area