PACIFIC ASIAN BISTRO

High Priority - - From initial inspection : High Priority - Live, small flying insects found 2 live flying insects around dry storage rack by back door to kitchen. 2 love flying insects around trash can at sushi bar. Approximately 2 live flying insects around soiled dishes and trash can next dish machine. Warning - From follow-up inspection 2025-11-20: 1 live flying insect around dish machine in kitchen. 1 live flying insect around pipes under hand wash station at sushi bar next to door between kitchen and bar. Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On lunch menu: Spicy Mexican roll Terry roll On main menu: Tri-color sashimi Tri-color sushi Sushi and Sashimi for 1 Palencia roll Pink Lady roll Dragon roll Cobra roll Warning - From follow-up inspection 2025-11-20: 60 day callback from original inspection Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All certifications expired in June of 2025 Warning - From follow-up inspection 2025-11-20: 60 day callback from original inspection Time Extended

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. In use dish machine in kitchen ran multiple times and reading 0ppm. Employees began working on dish machine. Retested at 50ppm Corrected On-Site

High Priority - Live, small flying insects found 2 live flying insects around dry storage rack by back door to kitchen. 2 love flying insects around trash can at sushi bar. Approximately 2 live flying insects around soiled dishes and trash can next dish machine. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over avocados in bottom section of reach in cooler at sushi bar. Also raw chicken stored over raw salmon, all removed from original packaging, in walk in freezer. Also raw chicken stored over raw beef stored over buckets of soy sauce in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish eggs (70F - Cold Holding) siting out at sushi bar, per employee eggs have been taken in and out for less then 2 hours and are usually used up within 4 hours, inspector suggested placing eggs on time control, eggs placed back in display reach in cooler. Corrective Action Taken

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. Missing time markings from tempura batter on cook line in kitchen, per employee batter was made several hours prior.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink with gloves on in kitchen.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. rehydrated noodles (54F - Cooling, after 1 hour 53F); salad mix (49F - Cooling, after 1 hours 49F); cooked noodles (73F - Cooling, after 1 hour 71F) in reach in coolers in kitchen, all coolers consistently open during inspection, all items,s moved to walk in cooler. Corrective Action Taken

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. At both hand wash stations in bathrooms, operator opened up valves under sinks during inspection. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On lunch menu: Spicy Mexican roll Terry roll On main menu: Tri-color sashimi Tri-color sushi Sushi and Sashimi for 1 Palencia roll Pink Lady roll Dragon roll Cobra roll Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All certifications expired in June of 2025 Warning

Basic - Employee with no hair restraint while engaging in food preparation. 1 food handler making food on cook line.

Basic - Food stored on floor. Multiple boxes of various animal products in walk in freezer. Bucket of cut onions, flour, and cooking oil at end of cook line by back door to kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees. In both bathroom.

Basic - Raw fruits/vegetables not washed prior to preparation. Employee on cook line cutting heads of cabbages and taking mushrooms straight out of the box and cooking them without washing any items before preparation/cooking.

Basic - Water draining onto floor surface. Pipe disconnected from hand wash station by back door causing water to leak over floor, employee mopped up water and began to repair pipe. Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Two pans of cooked noodles in walk cooler at 79F and 82F. Employee states prepared three hours prior.

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. Employee prepping food in the dining room using cell phone while touching green beans.

High Priority - Employee washed hands with no soap. Employee placed raw chicken on sheet pan with bare hands, put chicken in cooler, took box out to trash, came back in building and used personal cell phone, wiped hands on a napkin then began to place a lid on food for customer. Inspector stopped employee and asked employee to wash hands. Employee washed hands.

High Priority - Food stored in ice used for drinks. See stop sale. Container of spilled limes in direct contact with ice in bin of soda machine ice bin.

High Priority - Nonfood-grade bags used in direct contact with food. Grocery bags with fish stored in reach in freezer. Multiple grocery bags used for raw portions of chicken in direct contact with bag in walk in freezer. Multiple grocery bags with produce in direct contact with bag in walk in cooler. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon and beef stored above ready to eat noodles in reach in cooler. Raw beef stored over whole peppers and cucumbers in walk in cooler. Operator moved raw beef to proper storage. Raw chicken feet stored over cucumbers and cooked chicken. Operator moved chicken feet. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Container of spilled limes in direct contact with ice in bin of soda machine ice bin. Observed beef (45F - Cold Holding); chicken (47F - Cold Holding); shrimp (46F - Cold Holding); pork (51F - Cold Holding); chicken (51F - Cold Holding); shrimp (47F - Cold Holding); pooled shell eggs (53F - Cold Holding); noodles (50F - Cold Holding); sprouts (44F - Cold Holding) in reach in cooler in kitchen. Per employee, all products in cooler since yesterday. Cut cabbage on counter beside reach in cooler at 77F. Employee states cut cabbage at 10:30. Temperature taken at 2:36. Fresh garlic and oil mixture on cart in front of grill at 72F. Employee states placed on cart from cooler at 10:30. Temperature taken at 2:45. In walk in cooler, pork (47F - Cold Holding); chicken (47F - Cold Holding); pork wonton (48F - Cold Holding); shrimp (53F - Cold Holding); pork (49F - Cold Holding); chicken (48F - Cold Holding); beef (48F - Cold Holding). All products in cooler overnight. Three packages of thawed tuna with label stating to remove before thawing in reach in cooler in sushi area. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed beef (45F - Cold Holding); chicken (47F - Cold Holding); shrimp (46F - Cold Holding); pork (51F - Cold Holding); chicken (51F - Cold Holding); shrimp (47F - Cold Holding); pooled shell eggs (53F - Cold Holding); noodles (50F - Cold Holding); sprouts (44F - Cold Holding) in reach in cooler in kitchen. Per employee, all products in cooler since yesterday. Cut cabbage on counter beside reach in cooler at 77F. Employee states cut cabbage at 10:30. Temperature taken at 2:36. Fresh garlic and oil mixture on cart in front of grill at 72F. Employee states placed on cart from cooler at 10:30. Temperature taken at 2:45. In walk in cooler, pork (47F - Cold Holding); chicken (47F - Cold Holding); pork wonton (48F - Cold Holding); shrimp (53F - Cold Holding); pork (49F - Cold Holding); chicken (48F - Cold Holding); beef (48F - Cold Holding). All products in cooler overnight. Repeat Violation Admin Complaint

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. Sushi rice has no time marking. Operator stated rice was placed out at 1:00 and marked time on rice container. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Container of plastic wrap on hand wash sink by back exit. Employee moved wrap. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager. At beginning of inspection, five employees engaged in food preparation with no certified food manager. Certified food manager arrived during inspection. Repeat Violation Admin Complaint

Intermediate - Spray/squirt bottle containing toxic substance not labeled. Squirt bottle with pink liquid at hand wash sink at sushi area. Operator stated it was soap and labeled. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowls used as scoop in multiple dry bagged products on shelf by back exit.

Basic - Carbon dioxide/helium tanks not adequately secured. Two unsecured carbon dioxide tanks near back exit.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents and surrounding tiles in kitchen, ware washing area and above ice machine are dusty. Fan guards in walk in cooler are dusty.

Basic - Cloth used as a food-contact surface. Cloth towel used between rows of cooked egg rolls in reach in cooler.

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. See stop sale. Three packages of thawed tuna with label stating to remove before thawing in reach in cooler in sushi area.

Basic - Employee preparing food in customer section of dining area. At beginning of inspection, employee preparing fresh green beans on table of second booth from restrooms in dining room. Inspector had employee move to kitchen.

Basic - Equipment in poor repair. Torn gaskets on both small reach in coolers by sushi entrance. Reach in freezer in kitchen has a torn gasket. Repeat Violation

Basic - Food stored on floor. Multiple cases of sauces and one case of oil stored on the floor along back wall of kitchen. Multiple pans of food stored on the floor in the walk in freezer. Cut vegetables on floor in walk in cooler. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up observed on back of cooling unit in walk in cooler. Operator discovered a plastic container lid blocking the air flow and removed plastic. Temperature of walk in cooler dropping during inspection. Initial ambient walk in cooler temperature at 48F.

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. Operator moved to proper storage. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in standing water at 82F beside rice cooker. Also, ice scoop in bin at soda machine laying in ice.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underplating around soda nozzles is soiled. Hood filters have grease build up. Repeat Violation

Basic - Objectionable odors in bathroom or other areas of the establishment. Strong urine smell in men's restroom. Operator states urinal is out of order and has called for repair. Toilet available in same restroom. Corrective Action Taken

Basic - Open dumpster lid. Right dumpster lid open.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee sports drink in sushi cooler. Employee removed beverage. Employee prepping food in dining room with open beverage. Employee removed beverage. Corrected On-Site

Basic - Silverware/utensils dried with a towel/cloth. Employee drying bowls from dish machine with a cloth. Inspector instructed employee to allow dishes to air dry.

Basic - Single-service articles improperly stored. Case of take out containers on floor at back exit.

Basic - Stored food not covered. Bucket of cut vegetables, cooked pork and sprouts in walk in cooler stored uncovered.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on top of reach in freezer. Repeat Violation

Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher at back exit gauge in recharge zone.

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the flip top reach in cooler on the main cook line; dumpling (48F - Cold Holding); scallops (49F - Cold Holding); cooked shrimp (50F - Cold Holding); cooked chicken (48F - Cold Holding); pork (49F - Cold Holding); beef (50F - Cold Holding); shrimp (49F - Cold Holding); chicken (49F - Cold Holding) all items placed in cooler in the morning around 11 am. Operator had employees remove and discard the product. Repeat Violation Admin Complaint - From follow-up inspection 2023-09-12: At time of follow up inspection no stop sales issued. Inside the reach in cooler during inspection pork 48F and 51F, cooked chicken 46F and 50F, cooked shrimp 51F, shrimp 48F, beef 45F, chicken 46F, dumplings 52F. Per operator all items placed in the reach in cooler at 11:30am. Operator placed ice bags on top of product and removed some to the walk in cooler. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler on the main cook line; dumpling (48F - Cold Holding); scallops (49F - Cold Holding); cooked shrimp (50F - Cold Holding); cooked chicken (48F - Cold Holding); pork (49F - Cold Holding); beef (50F - Cold Holding); shrimp (49F - Cold Holding); chicken (49F - Cold Holding) all items placed in cooler in the morning around 11 am. Operator had employees remove and discard the product. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2023-09-12: At time of follow up inspection establishment has received some maintenance for the flip top reach in cooler, per operator unable to fully fix the issue and maintenance person is coming back to complete the repair. Inside the reach in cooler during inspection pork 48F and 51F, cooked chicken 46F and 50F, cooked shrimp 51F, shrimp 48F, beef 45F, chicken 46F, dumplings 52F. Per operator all items placed in the reach in cooler at 11:30am. Operator placed ice bags on top of product and removed some to the walk in cooler. Admin Complaint

High Priority - Dented/rusted cans present. See stop sale. In the dry storage area, one can of water chestnuts with dents on both end of the can around the seal. Operator removed the can from the shelf to be discarded. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. Plastic grocery bags used in direct contact to store cooked egg rolls in the reach in freezer. Operator removed the egg rolls from the grocery bag. Corrected On-Site

High Priority - Pesticide/insecticide labeled for household use only present in establishment. On the shelf at the rear exterior door, one can of raid pesticide. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the walk in freezer raw chicken and beef in plastic wrap over uncovered ready to eat krab rangoons.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler closest to the sushi bar, raw shrimp over ready to eat egg rolls. Operator switched the storage levels. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 8 rodent droppings on the dish machine, observed 2 rodent droppings on cans in the dry storage area. Operator swept and discarded the rodent droppings. Corrective Action Taken Warning

High Priority - Rodent rub marks present along walls/ceilings. Observed rodent rub marks around ceiling pipe that enters gap in the wall above the walk in cooler. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the flip top reach in cooler on the main cook line; dumpling (48F - Cold Holding); scallops (49F - Cold Holding); cooked shrimp (50F - Cold Holding); cooked chicken (48F - Cold Holding); pork (49F - Cold Holding); beef (50F - Cold Holding); shrimp (49F - Cold Holding); chicken (49F - Cold Holding) all items placed in cooler in the morning around 11 am. Operator had employees remove and discard the product. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler on the main cook line; dumpling (48F - Cold Holding); scallops (49F - Cold Holding); cooked shrimp (50F - Cold Holding); cooked chicken (48F - Cold Holding); pork (49F - Cold Holding); beef (50F - Cold Holding); shrimp (49F - Cold Holding); chicken (49F - Cold Holding) all items placed in cooler in the morning around 11 am. Operator had employees remove and discard the product. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the main cook line has food residue staining.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At time of inspection over 4 employees present and no certified food manager present. Certified food manager present before conclusion of inspection. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at the sushi bar hand wash sink or hand wash sink by the rear exterior door. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, cooked chicken from the previous day stored with no product date marking. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartment sink,McLean containers stacked while wet. Repeat Violation

Basic - Equipment in poor repair. Walk in cooler door handle missing and door gaskets torn. Repeat Violation

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape hung over flip top reach in freezer on the main cook line. Employee removed the sticky tape. Corrected On-Site

Basic - Food stored on floor. Multiple containers of food stored on the floor in the walk in cooler and walk in freezer. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of grease on the hood filters. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the sushi bar counter, wet wiping cloths stored on clean cutting board. Repeat Violation

High Priority - Pesticide/insecticide labeled for household use only present in establishment. On storage shelf by rear exterior door in main kitchen area, bottle of raid pesticide on shelf. Employee removed the pesticide from the establishment. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler on storage shelf raw chicken containers stored over containers of ready to eat soy sauce. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On the main cook line prep table opposite the wok station, container of cook noodles held on time from 12pm-4pm not discarded at the time of inspection at 430pm.

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. On the main cook line prep table opposite the wok station, container of cook noodles held on time from 12pm-4pm not discarded at the time of inspection at 430pm.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At time of inspection, seven food handling employees currently working with no certified food manager present. Certified food manager arrived before conclusion of inspection. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink for server station in the kitchen, no paper towels provided. Employee provided paper towels for the hand wash sink. Corrected On-Site Repeat Violation

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of employee training as all documents have been reused for multiple employees. Warning

Intermediate - No soap provided at handwash sink. No soap provided at hand wash sink at entrance to sushi bar, employee provided a bottle of hand wash soap. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In bulk container of rice under prep table by rice cooker on dishwashing side of main cook line, metal container used as scoop with no handle. Employee removed the metal container from the bulk container. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On main cook line, employee beverage on shelf over reach in cooler opposite wok station. Employee removed the beverage to proper storage location. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On storage shelf over three compartment sink, clean metal containers stacked while wet.

Basic - Equipment in poor repair. Walk in cooler door handle in disrepair, handle is broken off.

Basic - Food stored on floor. Under storage shelf next to rear exterior door, buckets of soy sauce stored on the floor. Employee relocated all containers to proper storage levels. In walk in cooler, bulk container of beef stored on the floor of the walk in cooler, employee relocated the beef to proper storage levels. In the walk in freezer, container of egg rolls stored on the floor. Corrective Action Taken Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At prep table for the waitstaff by rice cooker, clean scoop stored in container of water at 82F. Employee removed the scoop from the container. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage in mens restroom. Repeat Violation

Basic - Open dumpster lid. Shared dumpster lid open. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bulk containers of flour, sugar and cornstarch stored on bottom shelf in dry storage hallway to the side of the main kitchen area with no clear product labeling, original labeling faded and is illegible.