DARUMA ASIAN CUISINE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in first sushi cooler at sushi bar: escolar, tuna, salmon (46-50F - Cold Holding); krab (43F - Cold Holding); cream cheese (43F - Cold Holding). Person in charge placed in second sushi cooler on ice. Product was 41F by end of inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed clear and golden capped plastic spray bottle with green liquid missing label. 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. Observed commercially vacuumed packaged hamachi in walk-in cooler not removed from its reduced oxygen environment. Fish was still frozen. Discussed with person in charge.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open employee drink in a foam cup on shelf next to cook line. Drink was above food products. Person in charge had employee removed drink. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of cook line microwave soiled with food debris. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed flip-top cooler gaskets on cook line soiled with black/green mold like substance. Repeat Violation

Basic - Unclean building components, attachments or fixtures. Observed fan guards on walk-in cooler condenser unit soiled with mold like substances

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. Dishmachine tested at 10ppm chlorine. Operator primed machine and another cycle run tested at 50ppm chlorine. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Multiple containers of food in flip top reach in cooler lined with paper towels. Operator removed paper towels. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In left flip top reach in cooler, raw beef and raw chicken stored over ready-to-eat cut oranges. Operator moved oranges to proper storage. Also, open packages of raw beef stored over open packages of potato tots in reach in freezer. Employee rearranged products to proper storage. Corrected On-Site Repeat Violation Admin Complaint

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. No employee reporting agreement for Juan, hired approximately two weeks ago.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottles with purple and blue liquids at triple sink. Operator identified contents as degreaser and soap, respectively and labeled the bottles. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage on back prep table. Open employee beverage in top section of flip top reach in cooler in kitchen. All beverages moved to proper storage. Corrected On-Site

Basic - Floor/wall/ceiling/ceiling vents soiled/has accumulation of debris. Multiple ceiling tiles in back prep and dishroom are soiled. Floor in dry storage room is soiled.

Basic - Food stored on floor. Multiple buckets of sauces stored on the floor in the walk in cooler. Buckets moved to shelving. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up observed in reach in freezer between flip top reach in coolers.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interiors of kitchen microwave and sushi toaster oven are soiled. Microwave cleaned during inspection. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on 4 door reach in cooler at back prep and the walk in cooler door are soiled.

Basic - Stored food not covered. Prepared salads in walk in cooler not covered. Employee covered salads. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. On rack in back dry storage area: 1 dented can of Pineapple chucks 1 dented can of Pineapple juice 1 dented can of Oyster sauce

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in kitchen touched face and scratched head then put on gloves and began to handle clean equipment without washing hands first.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over cooked chicken over raw chicken over raw pork in standing reach in freezer across from dish machine, all removed from original packaging. Raw pork stored over ice cream in 4 door reach in freezer in back of storage room by walk in cooler. Also raw fish over prepared vegetables and sauce in reach in cooler at sushi bar. Also raw shrimp over rehydrated noodles on reach in cooler on cook line. Employees began to rearrange all items during inspection. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. dumplings (53F - Cold Holding) in top section of reach in cooler on top of other containers, per manager bag has been there less then a couple of hours, bag moved to bottom of cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket at sushi bar reading 200ppm chlorine, employee began to remake bucket during inspection. Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in prep area, operator corrected during inspection. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedures for sushi rice at sushi bar and tempura batter on cook line. Repeat Violation

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Shut off at hand wash station in prep area.

Basic - Food stored on floor. Buckets of sauce on cook line and in walk in cooler. Buckets of ginger at sushi bar Soy sauce in dry storage area.

Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash station at sushi bar.

Intermediate - - From initial inspection : 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. Operator has the food handler certification for employees, but none are filled out. Warning - From follow-up inspection 2024-10-29: 60 day callback from original inspection Time Extended - From follow-up inspection 2024-12-27: At time of follow up inspection operator has SafeStaff books not completed, employees in the process of taking course/test. Admin Complaint