NAOKI JAPANESE CUISINE

Intermediate - - From initial inspection : 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. Alana, Rich, and Joseph all have no proof of training. All employees have been working more than 60 days. Repeat Violation - From follow-up inspection 2026-04-28: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Small reach in cooler has torn gaskets on both doors. Repeat Violation - From follow-up inspection 2026-04-28: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door has gap on bottom, approximately 1/2". Repeat Violation - From follow-up inspection 2026-04-28: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Two make tables no thermometer. - From follow-up inspection 2026-04-28: Time Extended

High Priority - Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required. Edward started two weeks ago and had not signed a reporting agreement. 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. Correctly using time as public health control for rice but did not have plan in writing. Inspector printed it for the operator. Corrected On-Site

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. Rich, Joseph, and Mia do not have food worker training. Must be completed within 60 days. Checked during next unannounced inspection.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both male and female restrooms are not self closing.

Basic - Equipment in poor repair. Reach in cooler under prep table in kitchen has torn gaskets on both doors.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back screen door has gap underneath approximately 1".

Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. Duct tape used on make table door handle in kitchen and reach in cooler handle in bar - From follow-up inspection 2025-05-27: Time Extended

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. Sent operator copy Corrective Action Taken

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. Sent operator copy Corrective Action Taken

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. Anthony

Basic - Food stored on floor. Ginger. Walk in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets Cookline Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened water in make table Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw animal foods stored over ice cream in freezer Corrected On-Site

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

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

Basic - Open dumpster lid.

High Priority - Raw pork above stored over cooked shrimp in reach-in freezer Corrected On-Site

Intermediate - Shrimp date marked for the day it was portioned and placed in freezer, thawed and held at refrigeration temperature not properly date marked Corrected On-Site

Basic - Silverware stored upright with the food-contact surface up in dining room Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over broth in walk-in cooler. Egg wash in cook-line unit above raw shrimp. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Kimchi dated from 6-6. See stop sale Cashew meat dated 6-15, was misdated actual date was 23rd. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Kimchi made on site, dated 6-6. Operator discarded. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee drink next to raw salmon being prepped in back room.

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

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In back prep area

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cutting board has cut marks and is no longer cleanable. Black cutting board

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets sandwich cooler Gaskets under counter reach in cooler Gaskets reach in freezer white in back room Gaskets reach in chest freezer back room

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spatula on top of stove Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook

Basic - Floors not maintained smooth and durable. Unsealed floors back arra Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Corrected On-Site

Basic - Open dumpster lid. Corrected On-Site