SAMURAI SUSHI

High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. - white single use paper towel used to wrap fish at sushi bar - From follow-up inspection 2026-02-09: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door handle - From follow-up inspection 2026-02-09: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of bulk foods containers - From follow-up inspection 2026-02-09: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. - back door - From follow-up inspection 2026-02-09: Time Extended

High Priority - Non-food grade paper/paper towel used as liner for food container. - white paper single use towel used to wrap ready to eat vegetables at cook line

High Priority - Stop Sale issued due to adulteration of food product.

High Priority - Toxic substance/chemical improperly stored. - can of roach spray stored next to pot of rice. Manager moved to office - window cleaner stored next to on box of bottle sauces under bar. Manager moved. Corrected On-Site

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

Basic - Buildup of food debris/soil residue on equipment door handles. - cookline cooler door handles 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. - tuna

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee drinks on counter at cookline Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - tin foil on cart soiled - walk in fan covers soiled - walk in cooler shelves soiled

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

Basic - Reuse of single-service or single-use articles. - oil at cook line in reused can Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. - bar cooler

High Priority - Non-food grade paper/paper towel used as liner for food container. - white single use paper towels used to wrap tuna

High Priority - Nonfood-grade containers used for food storage - direct contact with food. - cardboard box cut and reused to store food at cookline cooler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting boards at sushi bar stained.

Basic - Bowl or other container with no handle used to dispense food. - plastic bowl used to dispense bulk sauce at walk in cooler Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. - cook line coolers

Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door handles

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - rice scoop

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler shelves soiled - walk in cooler fan covers solied

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - bottom of miso cooler soiled

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. - power tools stored on shelf above bags of rice. Manager moved Corrected On-Site

Basic - Walk-in cooler with rust that has pitted the surface.

High Priority - Non-food grade paper/paper towel used as liner for food container. - non food grade paper towel lining cut veggies at cook line - non food grade paper towel wrapping fish at sushi bar

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 to operator

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. - hand wash sink turned off at server station due to broken faucet. Operator replaced with new one during inspection Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. - dishwasher machine doors build up of lime

Basic - Bowl or other container with no handle used to dispense food. - plastic Togo bowls without handles in sauce buckets at walk in cooler

Basic - Buildup of food debris/soil residue on equipment door handles. - make line cooler door handles soiled

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphones and drinks on prep counters

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - ladle at miso station

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. - at make line cooler. Operator brought in new thermometer. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hand wash sink at bar counter soiled - bottom shelf of prep counters throughout kitchen - walk in cooler fan covers dusty - walk in cooler shelves soiled

High Priority - Non-food grade paper/paper towel used as liner for food container. Tuna,tuna and salmon mix,tempura flakes and cut vegetables all lined with paper towel throughout facility

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tilapia at sushi station temping at 48F.Per operator item was set on counter during set up less than 2 hours. Advised operator to move to reach in cooler Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White large cutting boards at sushi bar and prep area

Intermediate - No soap provided at handwash sink. No soap at hand washing sink at cooks line Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. At chemical storage area two CO2 tanks not chained

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Bowl of food stored in walk in cooler. Per operator his personal food

Basic - Food not stored at least 6 inches off of the floor. Cooking oil stored on floor by ice machine.Operator moved Case of frozen food stored in floor of walk in freezer

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at sushi bar and cooks line

Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Walk in cooler

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the mop sink add a vacuum breaker to the splitter

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hws in the prep area

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

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/bin. The white divider on the ice bin is souled

Basic - Dead roaches on premises. 3 dead roaches in the mop room

Basic - Faucet/handle missing at plumbing fixture. Hand wash sink at the ware wash area missing cold side handle Hws in the service alley cold water faucet not working

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -slow cooker holding miso soup dirty -gasket to the Pepsi cooler ripped -hood filters soiled

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (45F - Cold Holding sushi cooler

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried rice 125° hot hold

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. when adding a splitter to a hose Bibb a vacuum breaker needs to be added to the unprotected side. Currently the splitter is set up with a water line to a chemical dispenser and the other side is open. The open side needs a vacuum breaker added. The chemical device has its back flow protection built in.

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 form

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 form

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Spicy tuna, cooked shrimp

Basic - Employee with no hair restraint while engaging in food preparation. Sushi chef

Basic - Food stored on floor. Cooking oil stored on the floor

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

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

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

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen shrimp at room temperature thawing

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shrimp, rice not dated

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At the service alley

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin has a black mold like substance present on the white divider

Basic - Faucet/handle missing at plumbing fixture. Missing handle on the hand sink at the 3 compartment sink

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

Basic - In-use wet wiping cloth/towel used under cutting board. At the cooks line

Basic - Light not functioning. 2 lights over the dish area burnt out

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of the soup warmer (miso soup) -hood filters at the cooks line

High Priority - Container of medicine improperly stored. Bottle of medicine on the shelf in the wait station over sake bottles

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. 0 PPM prime and tested still 0 PPM .

High Priority - Toxic substance/chemical improperly stored. Cans of butane stored on a shelf in the stock room over food items (rice noodles)

Intermediate - Handwash sink not accessible for employee use at all times. Line sink had towels stored in it operator removed

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice , shrimp not dated . No system in place for labeling

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin in the kitchen has a black mold like substance on the white divider

Basic - Carbon dioxide/helium tanks not adequately secured. Tank not connect or secured to the wall in the electrical room

Basic - Equipment in poor repair. Gasket to the line make cooler damaged

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ladle for soup

Basic - In-use wet wiping cloth/towel used under cutting board. At the cooks line

Basic - Light not functioning. In the kitchen and ware wash area light is out

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Line make cooler

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

Basic - Standing water in bottom of reach-in-cooler. At the bar holding beer water is pooling in the interior

Basic - - From initial inspection : Basic - Light not functioning. In the kitchen over the warewash area - From follow-up inspection 2021-08-09: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters grease build up, floor at the range grease build up, - From follow-up inspection 2021-08-09: Time Extended