MIKADO SUSHI

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. - employee handled raw chicken with gloves on hand, proceeds to wash gloved hands. Manager educated employee Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - masago (53F - Cold Holding). Manager states left out during busy hours. Moved to cooler Corrective Action Taken

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 debris on exterior of warewashing machine. - top of dish machine

Basic - Bathroom door left open other than during cleaning or maintenance. - women's bathroom

Basic - Bowl or other container with no handle used to dispense food. - plastic cup no handle used to dispose sushi vinegar

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

Basic - Covered waste receptacle not provided in women's bathroom.

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

Basic - Food stored on floor. - shredded radish, wakame boxes on floor at walk in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - air filter at ice machine heavy dust buildup

High Priority - Non-food grade paper/paper towel used as liner for food container. - white single use paper towel used to line salmon Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. - top of dish machine Repeat Violation

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

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone and drink on shelf above cookline cooler

Basic - No Heimlich maneuver/choking sign posted. - provided to operator

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - grease build up on multi-outlet surge protector, located on shelf next to clean dishes - hood filters

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COOKLINE COOLER: - beef (44F - Cold Holding); - chicken (46F - Cold Holding); - shrimp (47F - Cold Holding); - dumping (47F - Cold Holding) Manager states less than 4 hours. Advised manager to put on ice. Repeat Violation Warning - From follow-up inspection 2025-01-23: Beef 44f Chicken 46f Shrimp 44f Dumplings 45f Admin Complaint

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - side door at server station - From follow-up inspection 2025-01-23: Time Extended

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint - From follow-up inspection 2024-07-02: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on dish racks - From follow-up inspection 2024-07-02: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - top of dish machine - From follow-up inspection 2024-07-02: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. - cook line coolers - From follow-up inspection 2024-07-02: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - vents soiled above dish station - From follow-up inspection 2024-07-02: Time Extended

Basic - - From initial inspection : Basic - Employee eating in a food preparation or other restricted area. - employee at sushi bar drinking - From follow-up inspection 2024-07-02: - employee at sushi bar eating Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. - gasket on coolers at sushi bar. - From follow-up inspection 2024-07-02: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. - wall and ceiling next to cook line soiled - From follow-up inspection 2024-07-02: Time Extended

High Priority - Non-food grade paper/paper towel used as liner for food container. Salmon at sushi bar lined with paper towel Cut mushrooms in glad reach in fridge lined with paper towel

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon and shrimp at reach in cooler at cooks line temping between 46F and 47.Per operator item was bought from walk in cooler to reach in cooler less than 2 hours. Advised operator to ice items

Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Observed employee use bare hand to put lemon into ice water. Educated operator on using tongs

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on make tables at cooks line are stained

Intermediate - Handwash sink not accessible for employee use at all times. One of the hand wash sinks at sushi bar had soiled utensils in the sink Corrected On-Site

Basic - Equipment in poor repair. Gaskets of reach in cooler across from fryers is torn

Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door at wait staff station

Basic - Food not stored at least 6 inches off of the floor. Tub of ice cream stored on floor of walk in freezer

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

Basic - Single-service articles improperly stored. To go containers stored on floor at dining area

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of unwashed mushroom stored over cut carrots at walk in cooler

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken wrapped in plastic film stored over ice cream in the walk in freezer

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. middle sushi table top , salmon (45F - Cold Holding); krab (45F - Cold Holding);

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 DBPR HR 5030-104 Clean-Up of Vomiting and Diarrheal Events

Intermediate - Handwash sink not accessible for employee use at all times. Items stored in both sushi hand sinks

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 Provided DBPR HR 5030-103 EMPLOYEE HEALTH Food Employee Reporting Agreement

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided DBPR Form HR 5025-131 via email Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine. Top of the machine

Basic - Equipment in poor repair. Swinging door kick plate is pealing and has become a trip hazard -gasket to the low boy cooler in the sushi bar damaged

Basic - Food stored on floor.several cases on the floor in the stock room

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.Thomson freezer ice build up

Basic - Light not functioning. Cooks line, cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of the chest freezer -drapes leading to the sushi bar dirty

Basic - Old labels stuck to food containers after cleaning.

Basic - Storage area not maintained clean and organized. At the sushi bar in the corner items have been piled up, clear it out

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken legs sitting in standing water

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. Cream cheese mix, pasta - From follow-up inspection 2022-10-11: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -gasket to the make cooler -gasket low boy at the sushi area - From follow-up inspection 2022-10-11: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. At the sushi bar , move the equipment when cleaning - From follow-up inspection 2022-10-11: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. In the kitchen 4 out - From follow-up inspection 2022-10-11: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf over the 3 compartment sink -shelf above the cooks line -speed rail at the make cooler -curtains need cleaning - From follow-up inspection 2022-10-11: Time Extended

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. I container of oysters in the cooler. Operator stated he threw out the tag. The oyster cannot be served raw and must be cooker

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

Basic - Bowl or other container with no handle used to dispense food. The tempura batter mix has a pint cup in the bag

Basic - Employee with no hair restraint while engaging in food preparation. Line cooks

Basic - Food stored on floor. In the walk-in cooler and walk in freezer items stored on the floor

Basic - Light not functioning. Several lights are burnt out in the kitchen

Basic - Screening is not 16-mesh to the inch. Screen is ripped and needs repair

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Washed lettuce stored below unwashed produce in the walk in cooler

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. Items not dated - From follow-up inspection 2021-07-12: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior lid to the small chest freezer needs to be cleaned, hand wash sink in prep dirty Curtains leading to the sushie bar - From follow-up inspection 2021-07-12: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Coke a cola cooler shelves are rusted - From follow-up inspection 2021-07-12: Time Extended

Basic - - From initial inspection : Basic - Unclean building components, attachments or fixtures. Fan guard in the walk in cooler and fan cover in the coke a cola cooler are soiled and need to be cleaned - From follow-up inspection 2021-07-12: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Pass thur window and walls around soiled - From follow-up inspection 2021-07-12: Time Extended