HINODE SUSHI

Basic - Cutting board has cut marks and is no longer cleanable. Front area cutting board (sushi station ). Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored front cooler next to customer food . Operator removed it . Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in hot water 111f Operator dumb the water . Corrected On-Site Repeat Violation

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. Observed employee washing dishes then head to prepared ready to eat food with bare hand no gloves or washing hand .

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee washing dishes then head to prepared ready to eat food with bare hand no gloves or washing hand.

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 beef steak and raw lobster tail stored over imitation crab at the reach-in freezer. Corrected On-Site Repeat Violation

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. Cooked chicken left at room temperature operator stated on time control and he added the time for 1 hour ago . Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable Make table kitchen area .

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee preparing and cooking food wearing a bracelet.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 81f. Corrected On-Site

Basic - Stored food not covered. Food not covered at he reach-in freezer back of the house. Corrected On-Site

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. Observed raw beef stored on top of fish fingers at the reach-inwhite freezer. Operator switch it . Corrected On-Site

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. Not sign the newest employee operator had her sign . Corrected On-Site

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. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphones and energy drink stored on top of make table kitchen area. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar table top, cream cheese (70F-Cold holding) , for 1.5 hours. Operator placed inside cold holding unit. Corrected On-Site

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 . Rice and green salad 1.5 hours. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Chef special menu ,raw fish not identified. Corrected On-Site

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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Glass of water with straw stored on top of cookline, make table . Corrected On-Site

Basic - Hole in or other damage to kitchen door

Basic - Standing water in bottom of cookline make line unit.

High Priority - Non-food grade paper/paper towel used as liner for food container. - paper towel wrapped tuna and other fish.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - chicken <1 hour (46F - Cold Holding)

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

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. - 1 new employee. Emailed form to operator. Printed and had employee read and signed. Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. - bulk flour

Basic - Food stored on floor. - soy bucket on floor in dry storage room Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris. - cookline cutting board stain Warning - From follow-up inspection 2023-08-18: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on dish racks Warning - From follow-up inspection 2023-08-18: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. - soy sauce buckets in dry storage room - pickle ginger bucket in dry storage room Warning - From follow-up inspection 2023-08-18: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - 6 burner cooktop - gasket of cookline cooler - exterior microwave Warning - From follow-up inspection 2023-08-18: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area: cut lettuce (45F - Cold Holding).

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

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door by restrooms.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dishwasher racks soiled. Exterior of rice cookers.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Lime build up in ice machine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at front line

Intermediate - No soap provided at handwash sink. Hand sink at front line

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

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior ice machine

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.hand sink next large stand up freezer Corrected On-Site

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Bowl in bulk rice Corrected On-Site

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

Basic - Dishmachine has no data plate/operating specifications.

Basic - Food stored on floor. Bulk sugar in dry storage area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall and floor behind cooking equipment

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

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

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

Basic - Food stored on floor. Soy sauce, onions in kitchen area