SUSHI SAKE

High Priority - Raw lobster stored over ready-to-eat fried wontons in a freezer - not all products commercially packaged. Operator stored properly. Corrected On-Site

High Priority - Raw scallops stored over ready-to-eat sauces in reach in cooler near grill. Operator stored properly. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed Lysol and wd40 stored over food preparation area area. Operator stored properly. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed brush stored in handwashing sink. Operator removed. Corrected On-Site Repeat Violation

Basic - Bowl with no handle used to dispense food. Operator removed bowl. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler. Operator stored properly. Corrected On-Site

Basic - Employee personal items stored above a food preparation area and cooked rice. Operator stored properly. Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Operator stored properly.

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. Observed no time mark on sushi rice held using time as a public health control. Per operator, rice prepared 2 hours prior to the inspection. Operator correctly time marked rice. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -Observed food container stored inside hand washing sink. Operator removed container from sink. Corrected On-Site

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

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee purse stored on shelf above food preparation table . Operator removed and stored properly. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food stored on floor. -Observed various food items stored on walk in cooler and freezer floor.

Basic - Ice scoop handle in contact with ice. At ice machine, operator removed scoop.

Basic - Old labels stuck to food containers after cleaning.

Basic - Stored food not covered. -Observed an uncovered container with flour in storage area. Operator covered. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Observed unwashed cases with asparagus stored over open container with cooked eggs. Operator removed cooked eggs . Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -Observed sugar removed from the original container not labeled.

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ observed manager Massimo Rodriguez 6 months as a manager, no Food Manager certification.

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 - Current Hotel and Restaurant license not displayed. No 2024 license displayed.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed steamed diced vegetables (56F - Cold Holding) stored inside flip top cooler at cook line. Per operator, foods not prepped or portioned today; food out of temperature for approximately 3 hours. Operator put food back in lowboy cooler to quick chill. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed scour pad stored inside hand wash sink at cook line. Operator removed. Corrected On-Site

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/

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing unknown blue solution, stored at cook line. Operator labeled. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Observed two dented cans of sweetened condensed milk stored on dry storage shelf in kitchen. Operator discarded. Stop sale.

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. Emailed vomit and diarrhea poster to operator. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink used to wash kale for food service. Operator removed kale from sink. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bags stored on shelf above food prep table in kitchen. Operator removed. Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in contact with bread crumbs at cook line. Operator removed. Corrected On-Site

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed eel sauce (homemade heat introduced) dated 08/03/2022 in walk-in cooler.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flies flying around by servers' station with soup. Observed got rid of flies. 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. Observed eel sauce (homemade heat introduced) dated 08/03/2022 in walk-in cooler.

High Priority - Toxic substance/chemical improperly stored. Observed oven cleaners stored on shelf with and above food items. Operator repositioned. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. - Observed handwash sink next to ice machine containing discarded ice, and linen basket in front and linen bag underneath sticking forward. Operator removed linen baskets and bag. Operator got rid of ice. Corrected On-Site

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. -Observed plates/bowls with chipped edges in front of cookline. Operator removed. Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. -Unable to dispense soap at handwash sink between prep area and cookline line.

Basic - Bowl or other container with no handle used to dispense food. -Observed non-handled container in container with eel sauce for dispensing. - Observed non-handled container in container with batter by sushi station. Operator removed non-handled containers.Corrected On-Site Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed containers with employee beverage on prep area in server's station and in kitchen area. Operator removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employees personal belongings stored with and above food in dry food storage area. Operator removed personal belongings. Corrected On-Site

Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Observed prep table next to handwash sink by cookline with no separation. Operator repositioned prep table. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Observed unwashed avocados and lemons stored above ready to eat imitation crabmeat in reachin cooler by sushi station. Operator repositioned. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth chlorine sanitizer at >100 ppm in front of rice cooker. Operator corrected to 100ppm. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed containers with sugar and flour not labeled. Operator labeled both. Corrected On-Site