ZAKURA

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Frozen chicken over squid in reach in freezer. Manager corrected. 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 and the time removed from temperature control cannot be determined. Sushi rice. Corrected by writing time on white board. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator corrected. Corrected On-Site Repeat Violation

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 - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. Warning - From follow-up inspection 2025-10-22: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Bulk sugar and flour in bulk plastic containers in back of kitchen. Warning - From follow-up inspection 2025-10-22: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Warning - From follow-up inspection 2025-10-22: Time Extended

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 over fish not commercially packaged

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs room temperature been out since 11 found at 1:35 fish eggs found at 1:37 been out since 11 am advised to rapid chill. Will provide operator with a written time plan

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice found at 1:40 at 77f hot holding was made at 11am, manager placed on time and made time plan Corrected On-Site

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. Printed for operator 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. 2 new employees printed each employee signed Corrected On-Site

Intermediate - No soap provided at handwash sink. On far cooks line operator placed soap at station 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. Made plan with operator printer and keep for every inspection Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In bulk items rice, tempura Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 71f water operator removed Corrected On-Site

Basic - Wood food-contact surface not properly sealed. Above cooks line

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over cream cheese mix and cucumbers in small red reach in Repeat Violation - From follow-up inspection 2024-12-10: Time Extended

High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Curry and soups made Tuesday - From follow-up inspection 2024-12-10: Time Extended

Intermediate - - From initial inspection : Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quart test strips for chlorine dishwasher. Educated operator - From follow-up inspection 2024-12-10: Time Extended

Intermediate - - From initial inspection : 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. 2 new hires. Provided employee reporting agreement form Corrective Action Taken - From follow-up inspection 2024-12-10: Time Extended

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Coolers are not maintaining tcs foods at 41F or below. -2 door low boy. Cans of biscuit dough are being stored in front of vents. -Sushi display case. Ambient 42-43f. Operator turned cooler down. - From follow-up inspection 2024-12-10: Sushi display cooler is not in use. Ambient thermometer reading 70f. Operator states he will not use until maintaining temperature . Low boy cooler reading 48f. Ambient with my thermometer. Cooler is out of use and no food being stored inside.Operator states he will call technician to come back out. Time Extended

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Boba found at 94f hot holding. Recommend to place in cooler. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towel in contact with green onions and lemons. Manager removed on site. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat foods. Chicken on top of tofu. Lobster over ednmamae and ice cream. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Lysol near single serve items. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Cleaning dish sponge found in sink. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple items found on menu not identified with raw or asterisk. Employees started to fix correction. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Cup found in rice and tempura. Manager removed on site. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils not in running water with temperature at 85f.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Can of coke found in reach in cooler. Discarded by Manager. Employee drinks near drink station. Corrected On-Site

Basic - Wood food-contact surface not properly sealed. Unsealed sushi trays. Do not use.

Basic - Working containers of food removed from original container not identified by common name. Bulk sauce no label. Corrected On-Site

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

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.