GO BISTRO

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed 2 employees dry hands on apron, soiled towel. Instructed employees to re wash hands and dry hands with paper towels Corrected On-Site Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handling cooked chicken to be placed on ramen for service with bare hands. Instructed employee to wash hands and put on gloves Observed employee peeling hard boiled eggs with bare hands. Discussed with operator. Operator instructed employee to wash hands and put on gloves Corrective Action Taken Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored on top of pans of cooked chicken wings in 3 door stainless reach in cooler. Operator properly stored raw shell eggs. Raw salmon stored on top of ready to eat dried anchovies in 2 door stainless reach in cooler. Operator reorganized Corrected On-Site Repeat Violation Admin Complaint

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. Sushi rice being held using time as a public health control not time marked, employee states rice was cooked at 10:00 am. Employee time marked Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands at three compartment sink. Operator instructed employee to rewash hands at hand wash sink Corrected On-Site 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/ Repeat Violation Admin Complaint

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. Operator unable to provide for any employees at time time of inspection Warning

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. Operator unable to provide for any employees at time of inspection Warning

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. Raw Mahi commercially packaged with a label indicating to be removed before thawing not removed from packaging. Raw mahi still mostly frozen, employee removed from packaging Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone, keys, stored on cook line. Employee removed Corrected On-Site Warning

Basic - Interior of refrigerator in disrepair/has exposed insulation. Observed exposed insulation at cook line flip top lid Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw quail eggs stored above cooked rice in sushi line reach in cooler. Operator reorganized Corrected On-Site Warning

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. Sushi rice at sushi line has no time marking. Per operator rice was cooked 2 hours ago. Operator time marked Corrected On-Site Warning

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Person In Charge : Joan Solis; Previous CFM no longer employed at establishment 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/Person In Charge : Joan Solis Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at sushi line hand wash sink. Operator refilled Corrected On-Site Warning

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. 2 provided, operator unable to provide remainder at time of inspection Warning

Basic - Standing water in bottom of reach-in-cooler. Observed at 3 door flip top Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 2 door stainless: cooked pork (53F-57 - Cooling). Per operator item was cooked yesterday and has been cooling over night. Not prepared or portioned today. See Stop Sale Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 2 door stainless: cooked pork (53F-57 - Cooling). Per operator item was cooked yesterday and has been cooling over night. Not prepared or portioned today. See stop sale. Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0ppm chlorine. Sanitizer will not prime. Triple sink set up at 100ppm chlorine. Instructed operator to manually sanitize wares until dish machine is repaired Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used to rinse wares. Discussed with operator 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/ Warning

Basic - Food stored on floor. Cases of raw chicken, cooked pork broth stored on floor in walk-in cooler. Operator started to move to shelf Corrective Action Taken Warning

Basic - In-use tongs/ladles stored on equipment door handle between uses. Operator removed Corrected On-Site Repeat Violation Admin Complaint

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Warning

Basic - Old labels stuck to food containers after cleaning. Warning

Basic - Standing water in bottom of reach-in-cooler. Observed at 3 door cook line flip top Repeat Violation Admin Complaint

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0ppm chlorine. Operator attempted to prime sanitizer. Sanitizer will not prime. Instructed operator to set up triple sink; set up at 100ppm chlorine and manually sanitize wares. Operator called for service Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-24 Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef, raw chicken stored above cooked pork in 3 door stainless hallway reach in cooler. Operator reorganized Corrected On-Site Warning

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. Sushi rice temped at 90F-103F at sushi line. Operator states sushi rice was prepared approximately 30 minutes ago. Operator time marked sushi rice Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit provided for ware washing machine Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing purple substance at wait station not labeled, operator labeled cleaner Corrected On-Site Warning

Basic - In-use ladles stored on equipment door handle between uses. Warning

Basic - Standing water in bottom of reach-in-cooler. Observed at cook line flip top cooler Warning

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine reading 0ppm after 3 attempts. Warning - From follow-up inspection 2024-06-12: Dishwasher reading 0pmmTime Extended Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths for chlorine Warning - From follow-up inspection 2024-06-12: Observed same. 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. Observed sushi box Unit has a hole on plexiglass glass door. Warning - From follow-up inspection 2024-06-12: Observed same. Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine reading 0ppm after 3 attempts. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw shrimps in 2 door reach in cooler. Operator stored properly. Corrected On-Site Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee at sushi station picked up plate from floor with gloved hands and proceeded to grab clean plate and plated sushi rolls order without washing hands or changing gloves. Instructed employee proper hand washing and glove changing procedures. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi cooler: raw tuna (49F - Cold Holding); raw salmon (48F); cheese (45F); raw eel (45F). Per operator in unit less than 4 hours. Foods not at 41F. Observed crack on plexiglass glass that could lead to temperature control issue. Foods not prepared or portioned today. Warning

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 sushi rice not timed marked at sushi station, per operator sushi was cooked at 12pm today. Operator placed time mark from 12pm to 4pm. Corrected On-Site Warning

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

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. Observed sushi box Unit has a hole on plexiglass glass door. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at handwashing next to sushi station. Operator placed sign. Corrected On-Site Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth at sushi flip top counter top. Operator placed wet cloth in sanitizer solution. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Observed ramen noodles (65 - Cold Holding) sitting out under no refrigeration. Per the manager the items had been out for approximately 2 hours. Recommended reducing the quantity of stock out and keeping it refrigerated. The manager moved all ramen to the True reach-in cooler to quick chill. 2. Observed in the Flip top cooler; chicken bun (40-51 - Cold Holding). Observed part of the chicken stocked above the cold holding line of the cooler. The employee moved the excess to alternate refrigeration to quick chill. 3. Observed in the sushi case, eel (46 - Cold Holding); cream cheese (46 - Cold Holding). Per the manager the items were stocked 2.5 hours prior. All items moved to alternate refrigeration to quick chill. Corrective Action Taken Warning

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. Observed the sushi rice with no time mark. Per the manager the rice was made at 12:00. The manager added he time mark. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed a bowl, cutting board, and vegetable peeler in the hand sink at the sushi station. Warning

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

Intermediate - No probe thermometer provided to measure temperature of food products. Warning

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. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Tonkatsu broth in the True Reach-I cooler not labeled. Per the manager the item was made on Monday, the manager labeled the item. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Observed the hot line cook with no hair restraint. Requested employee to acquire hair restraint. Warning

Basic - Equipment in poor repair. 1. Observed gaskets on the True reach in cooler and sushi flip top case damaged and soiled and in need of replacement. 2. Observed on the sushi freezer, the hinge for the left door is in poor repair preventing the door from shutting and sealing properly and allowing ice to build-up. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observed tuna thawing at room temperature on top of the sushi freezer. Reviewed approved thawing methods and manager moved tuna to refrigeration to thaw. Corrected On-Site Warning

Intermediate - - From initial inspection : 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/ Repeat Violation Warning - From follow-up inspection 2021-10-06: Observed same. Time Extended

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. Warning - From follow-up inspection 2021-10-06: Observed same. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed thr floor drain next to the sushi counter and under the hand wash sink soiled. Warning - From follow-up inspection 2021-10-06: Observed same. Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1. Observed in the flip top cooler, raw chicken stored above avocado tempura. Employee rearranged items for proper storage. 2. Observed in the True refrigerator, raw chicken stored above squid and cooked pork broth. Employee rearranged items for proper storage. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. rice (73°F - Cold Holding). Rice is being used at the sushi station. Per the employee the rice was removed from temperature control at 9:00am. Tested at 2:00pm. Recommended Time as A Public Health Control and reviewed procedures. 2. Observed in the Sushi low cooler; tempura shrimp (47°F - Cold Holding); salmon (50°F - Cold Holding); eel (53°F - Cold Holding); salmon roll (47°F - Cold Holding); rice cake (47°F - Cold Holding); fish skin (55°F - Cold Holding); alfalfa sprouts (51°F - Cold Holding); quail eggs (52°F - Cold Holding); shrimp (49°F - Cold Holding); tilapia (49°F - Cold Holding); Asparagus (49°F - Cold Holding); cooked salmon (47°F - Cold Holding); cooked salmon (48°F - Cold Holding); misago (50°F - Cold Holding); tuna (49°F - Cold Holding); krab filling (50°F - Cold Holding). Per the employee all items held in cooler overnight. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. rice (73°F - Cold Holding). Rice is being used at the sushi station. Per the employee the rice was removed from temperature control at 9:00am. Tested at 2:00pm. Recommended Time as A Public Health Control and reviewed procedures. See stop sale. 2. Observed in the Sushi low cooler; tempura shrimp (47°F - Cold Holding); salmon (50°F - Cold Holding); eel (53°F - Cold Holding); salmon roll (47°F - Cold Holding); rice cake (47°F - Cold Holding); fish skin (55°F - Cold Holding); alfalfa sprouts (51°F - Cold Holding); quail eggs (52°F - Cold Holding); shrimp (49°F - Cold Holding); tilapia (49°F - Cold Holding); Asparagus (49°F - Cold Holding); cooked salmon (47°F - Cold Holding); cooked salmon (48°F - Cold Holding); misago (50°F - Cold Holding); tuna (49°F - Cold Holding); krab filling (50°F - Cold Holding). Per the employee all items held in cooler overnight. See stop sale. Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Establishment has on the hot valve and needs one on the cold valve. Repeat Violation Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. 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/ Repeat Violation Warning

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. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in the True refrigerator, pork broth not date marked. Per the employee the item was prepared yesterday. Employee added date mark. Corrected On-Site Warning

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. Sushi low cooler; tempura shrimp (47°F - Cold Holding); salmon (50°F - Cold Holding); eel (53°F - Cold Holding); salmon roll (47°F - Cold Holding); rice cake (47°F - Cold Holding); fish skin (55°F - Cold Holding); alfalfa sprouts (51°F - Cold Holding); quail eggs (52°F - Cold Holding); shrimp (49°F - Cold Holding); tilapia (49°F - Cold Holding); Asparagus (49°F - Cold Holding); cooked salmon (47°F - Cold Holding); cooked salmon (48°F - Cold Holding); misago (50°F - Cold Holding); tuna (49°F - Cold Holding); krab filling (50°F - Cold Holding). Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed tongs stored on the handle of the oven door and touching the oven door. Employee removed and cleaned and sanitized the utensils. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed thr floor drain next to the sushi counter and under the hand wash sink soiled. Warning