WABI SABI

Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2025-12-12: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom door - From follow-up inspection 2025-12-12: Time Extended

Basic - - From initial inspection : Basic - Ceiling in back room has moderate to heavy mold-like substance. - From follow-up inspection 2025-12-12: Time Extended

Basic - - From initial inspection : Basic - Excessive growth if vines growing up the lattice into the soffit and on the roof of the patio area building. - From follow-up inspection 2025-12-12: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Large hole in ceiling above 3 door reach in cooler - From follow-up inspection 2025-12-12: Time Extended

Basic - - From initial inspection : Basic - Heavy grease build up under cook line equipment. - From follow-up inspection 2025-12-12: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in sushi area are soiled - From follow-up inspection 2025-12-12: Time Extended

Basic - - From initial inspection : Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Part of soffit missing around exterior around entire building - From follow-up inspection 2025-12-12: Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw fish and shrimp in stand up reach in cooler. Operator moved Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler across from cook line cut cabbage (58F - Cold Holding); cooked shrimp (56F - Cold Holding). Food items are stored above the fill line of unit. Operator moved Corrective Action Taken Repeat Violation

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date of last service listed on filter to the left of ice machine

Basic - Carbon dioxide/helium tanks not adequately secured. Compressed air tank next to ice machine is not secured Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining shelf over prep table. Operator discarded Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in gap behind coat rack on wall in dry storage room. Operator moved Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice paddles on cook line stored in standing water at 76°F.

Basic - Self-closing device on bathroom door disconnected/broken. Employee restroom door

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In stand up reach in cooler across from fryers. Raw chicken and raw beef stored over dumplings. Operator moved. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook handled raw shrimp then began touching multiple surfaces without washing hands and changing gloves

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw fish in vacuum sealed packaging bearing thawing requirements.

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. Cook used noodles for an order at 2:55pm. Time marked stated that it should have been discarded at 2:45pm

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in triple sink.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Masago on California roll. Operator marked menus Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Top shelf over prep table to left of standing reach in cooler. Operator discarded Corrected On-Site

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. Fully thawed raw fish in vacuum sealed packaging bearing thawing requirements. SEE STOP SALE

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in crack between wall and prep sink. Operator moved Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas, scissors, and other utensils in standing water at 73°F. Operator discarded Corrected On-Site Repeat Violation

Basic - Light shield damaged/in disrepair. Light shield over shelves in dry storage room is not attached

Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef being thawed in prep sink. No cold running water. Operator moved to refrigeration Corrected On-Site

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 cook leave cook line, retrieve mop, and come back to cooks line without moving gloves and washing hands. Asked him to wash hands and he went to 3 compartment sink to wash his hands, he was redirected to hand wash sink. He started to wash hands while still wearing gloves and did not use soap. Re-educated and corrected. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw beef stored behind ready to eat, cut, prepped vegetables on cooks line make table. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Duy linh quang bui expired 6/26/2023

Intermediate - Handwash sink not accessible for employee use at all times. Wet mop stored in front of hand wash sink in kitchen, removed. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Deflector of ice machine soiled with black mold like substance.

Basic - Current Hotel and Restaurant license not displayed. Fees from renewal are current but new license not posted at location.

Basic - Employee beverage in a food preparation or other restricted area. Stored on top reach in cooler unit, corrected Corrected On-Site

Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Observed under portable cutting board at the food prep sink Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Floors/ baseboards and walls under and behind equipment soiled.

Basic - Food stored on floor.5 gallon bucket of noodle rehydrating stored on floor under prep sink, corrected Corrected On-Site

Basic - Hole in or other damage to wall. Behind cooks line wall in need of repairs, not smooth and easily cleanable, wall soiled behind make table.

Basic - In-use ice scoop stored on soiled surface between uses. At beverage dispensing unit, ice scoop stored on wire grid between uses, corrected Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temp at 75°

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door gaskets of reach in cooler units soiled, bottom shelfs of prep tables soiled

Basic - Wet mop not stored in a manner to allow the mop to dry. Stored near hand wash sink

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Plates around drink nozzles have mold like substance

Intermediate - Handwash sink not accessible for employee use at all times.

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. Emailed operator

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle not labeled Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

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. White fish vacuum packed thawed.

Basic - Ice bucket/shovel not inverted between uses. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives at sushi bar in standing water. Operator discarded. Corrected On-Site

Basic - Open dumpster lid.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator called for service. Sanitizer is full and comes out when primed but is not on dishes when ran. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. Publix bag used to store cabbage. Corrected On-Site

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Squeeze bottle with blue liquid not identifiable. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle water on prep table. Operator discarded. Corrected On-Site

Basic - Equipment in poor repair. Gasket on cookline cooler is torn. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Explained process for storing utensils in between use. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Whole beef in mechanically sealed bag, thawing in sink. Beef is still frozen solid. Operator moved to thaw under refrigeration. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage over butter in Reach in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In Reach in cooler on cook line cooked chicken (47°F - Cold Holding); cut cabbage (51°F - Cold Holding); cooked shrimp (46°F - Cold Holding). All food items are are stocked over fill line in flip top area. Operator stated that they were stocked at noon. On cook line work cart. garlic in oil (81°F - Cold Holding). Operator stated that it was placed on cart at noon.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Paint on kitchen ceiling is peeling away.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee engaging in food preparation has on bracelet and rings other than plain wedding band

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

Basic - Equipment in poor repair. Gasket cookline cooler.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Wall and sink.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 80 degree water. Corrected On-Site

Basic - Reuse of single-service or single-use articles. Sriracha bottles

Basic - Unclean building components, attachments or fixtures. Top exterior surface of hood vent has is soiled. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep surface. Operator moved to sanitizer bucket. Corrected On-Site

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Manager on duty was able to get letter from supplier for Farm raised fresh salmon used on site . Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under shelf on dish washing table soiled. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed fully frozen raw tuna thawing on cart at ambient air room temp, product still solid, moved to reach in cooler to thaw correctly Corrective Action Taken

Basic - Unclean building components, attachments or fixtures. Behind cooking equipment on cooks line. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. 3 door reach in cooler unit unwashed produce stored over ready to eat and prepped produce, corrected.