SUNSHINE SUSHI JAPANESE & ASIAN CUISINE

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. Five employees on site and no proof of training on site. Warning - From follow-up inspection 2025-09-30: Time Extended

Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Ice maker water filter has no date markings. - From follow-up inspection 2025-09-30: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Large ice maker soiled interior. - From follow-up inspection 2025-09-30: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. Two missing in kitchen. - From follow-up inspection 2025-09-30: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Large Reach in freezer gasket and rim soiled. Small reach in freezer gasket soiled. - From follow-up inspection 2025-09-30: Time Extended

Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer. Light not bright enough to see items in freezer. - From follow-up inspection 2025-09-30: Time Extended

• From initial inspection : Observed electrical wiring in disrepair. For reporting purposes only. Exposed electrically wires on wall near ice maker. - From follow-up inspection 2025-09-30: Time Extended

High Priority - Live, small flying insects found 8 flying near trash in kitchen. 18 found in wood container at triple sink. 26 total. All insects were on trash and near deck drains not on food contact surfaces. Admin Complaint

High Priority - Raw animal food stored over or with unwashed produce. Raw animal food over unwashed vegetables. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over shrimp. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 11 tuna and 1 amber jack, 5lbs of tuna, 1 tilapia, and 6 escolar all found thawed in packaging that states remove before thawing.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse above 41f. fried crab sticks (55F - Cold Holding); soft shell crab (55F - Cold Holding); fried sweet potatoes (55F - Cold Holding); spring rolls (55F - Cold Holding); fried mushrooms (55F - Cold Holding); fried chicken (55F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Placed in make table cooler on top of other tins. soft shell crab (55F - Cold Holding); fried sweet potatoes (55F - Cold Holding); spring rolls (55F - Cold Holding); fried mushrooms (55F - Cold Holding); fried chicken (55F - Cold Holding) Warning

Intermediate - Handwash sink used for purposes other than handwashing. Drill in sink , on back wall. Drain line from ice maker going into hand wash sink on side. Corrected On-Site

Intermediate - Identity of food or food product misrepresented. Fake crab meat identification with a c verse k: #32#79#s12 Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Spice tuna salad Sushi Bar Appetizer section: #10#12#13#14#15#16#18#19 Sushi section: #35#42#43#45#46#47#48#50#52#53#54#55#57#58#59#60#80 Chef special rolls no indication of which rolls are cooked and which are not, the key has no markings. Sushi bar menu for lunch raw fish not identified in sushi or appetizer sections. Warning

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/ Food Manager not on site with more than four employees

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. Five employees on site and no proof of training on site. Warning

Intermediate - No soap provided at handwash sink. At hand wash sink in sushi bar. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Radish and shredded lettuce in walk in cooler not date marked.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Ice maker water filter has no date markings.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water turned off at hand was sink near triple sink. Corrected On-Site

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

Basic - Ceiling tile missing. Two missing in kitchen.

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. 8 tuna and 1 amber jack thawed in packaging. Five lbs slab of tuna, escolar and tilapia still in packaging and thawed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employees drinks on make table. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Medicines stored above make table. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Plate cracked and discarded by manager. Corrected On-Site

Basic - Food stored on floor. Ginger on floor at sushi bar. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream and rice scopes in room temperature water of 82f. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Large Reach in freezer gasket and rim soiled. Small reach in freezer gasket soiled.

Basic - Reuse of single-service or single-use articles. Raw fish box used for fruit storage. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored on floor near ice maker. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Covers stored not inverted. Corrected On-Site

Basic - Stored food not covered. Tempora flakes stored on rack uncovered. Unwrapped cheese cake in reach in freezer. Ice cream uncovered in reach in freezer. Corrected On-Site

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer. Light not bright enough to see items in freezer.

Observed electrical wiring in disrepair. For reporting purposes only. Exposed electrically wires on wall near ice maker.