SUSHIYA

High Priority - Raw animal food stored over or with unwashed produce. Container of raw salmon stored over unwashed avocados in reach-in cooler by restrooms. Operator moved salmon to proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese in sushi reach-in cooler at 45F. Operator states door was left open for a few minutes. Cream cheese moved to freezer and approximately 15 minutes later cream cheese at 41F. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter held on grill at 126F. Per operator, butter placed out 1.5 hours prior. Operator moved butter to another part of the grill and temperature retaken at 179F. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in two compartment utility sink in kitchen.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Spicy tuna and cut raw salmon for sushi prepared yesterday at 11:00. No date marks present.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils/food. Open employee beverage stored on top of can of pineapples. Employee moved beverage. Corrected On-Site Repeat Violation

Basic - Floor/wall/ceiling/vents soiled/has accumulation of debris. Multiple ceiling tiles near back exit are soiled. Floors throughout kitchen, prep and warewashing are soiled. Repeat Violation

Basic - Food stored on floor. Case of oil stored on the floor by fryers. Also, carrots stored on the floor in walk-in cooler. Operator moved carrots to shelving. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Shelf below grill with heavy food debris. Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocado in sushi area with sticker still attached.

Basic - Reach-in/Walk-in cooler interior/shelves have accumulation of soil residues. Shelving in walk-in cooler has white mold-like substance. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution at sushi area tested at 10ppm chlorine. Operator remade solution to 50ppm chlorine. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Containers of rice and flour have no labeling.

High Priority - Nonfood-grade bags used in direct contact with food. Ginger stored in grocery bags in walk in cooler. Operator placed ginger in food grade bags. Corrected On-Site

Basic - Floor/wall/ceiling/vents soiled/has accumulation of debris. Floor around ice machine and triple sink. Wall and ceiling at back exit is soiled. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils for batter in standing water at 78F. Operator removed the water. Also, clean utensils in dirty container on prep table. Operator removed and cleaned. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Blue glass racks in dishroom have black mold-like substance. Gaskets on left door of sushi reach in cooler, on walk in cooler door and both doors of flip top reach in cooler in kitchen are soiled. Shelf below grill with heavy debris/build up. Repeat Violation

Basic - Open dumpster lid. Left lid open. Operator closed lid. Corrected On-Site Repeat Violation

Basic - Single-service articles improperly stored. Single-service lids and cups on floor near back exit.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live flying insect at dish machine. Operator caught, killed and discarded flying insect. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter in insert beside flat grill at 114F. Operator moved to flat grill and temperature taken approximately twenty minutes later at 188F. Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer solution at sushi counter tested at 200+ppm chlorine. Operator remade solution and retested at 100ppm chlorine. Corrected On-Site

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. No written procedures available. Provided DBPR Form HR 5030-104. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in kitchen blocked by rice cooker. Operator moved rice cooker. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at sushi area. Operator replenished paper towels. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling tiles in kitchen are soiled. Repeat Violation

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. See stop sale. Package of tuna in sushi reach in cooler thawed in original intact packaging with label stating to remove before thaw. Discussed thaw procedures for reduced oxygen packaging with operator. Operator discarded package of tuna. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed. Displayed license expired June 1, 2022.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit door has gap at threshold, observed light visible from inside. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interiors of both kitchen microwaves are soiled. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Sides of fryers and flat grill have heavy debris build up. Shelving below flat grill is soiled. Walk in cooler gasket is soiled. Repeat Violation

Basic - Stored food not covered. Multiple buckets of cut vegetables stored uncovered in walk in cooler. Operator covered all. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving has heavy rust.

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer solution stored on the floor at the three compartment sink. Employee moved to shelf. Corrected On-Site

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. No written procedures available. Provided operator DBPR Form HR 5030-104. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at three compartment sink with heavy staining. Dish racks for dishmachine have black mold-like substance. Walk in cooler shelving with build up of food debris. Interior bottom of sushi reach in cooler soiled.

Basic - Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Walls across from dish machine and to left of reach in cooler in kitchen are soiled. Multiple ceiling tiles in kitchen and ware washing area soiled. Floors under three compartment sink to the left and under sink at sushi station are soiled.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit door has gap at the bottom with light visible. Repeat Violation

Basic - Food stored on floor. Bucket of ginger sauce on floor by walk in cooler. Operator moved to shelf. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils for tempura batter in standing water at 80F. Operator removed utensils and discarded water. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave by reach in cooler in kitchen is soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pre-rinse nozzle has build up of debris. Sides of fryer Exteriors of reach in cooler and reach in freezer in kitchen are soiled. Sides of flat grill and shelf below flat grill with heavy debris and build up. Gaskets on walk in cooler door and reach in cooler at sushi area are soiled.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink by ice machine is very slow draining.

Intermediate - - From initial inspection : Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Establishment has "crab stick" advertised on separate lunch menu. Person in charge states is imitation crab with no real crab. Admin Complaint - From follow-up inspection 2023-05-18: No change. Admin Complaint

High Priority - Container of medicine improperly stored. On shelf behind front counter observed medicine being stored over clean utensils.

High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Directly in front of back door standing mop water was observed.

High Priority - Food placed in soiled container/equipment. In walk-in cooler observed prepped cut mushrooms being stored in original container. Operator placed into new container. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. At server station observed paper towel being used as a filter in tea pot. Operator removed. Corrected On-Site

High Priority - Nonfood-grade containers/ equipment used for food storage - direct contact with food. Observed employee using an industrial hand tool to mix batter on floor.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler near server station observed raw tuna over ready to eat. In reach-in cooler near server station observed raw fish over seaweed wraps. Operator adjusted the products. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. At front counter observed employee continue to prep food after putting on hat and scratching his back with changing gloves and washing hands.

High Priority - Spray hose at dish sink lower than flood rim of sink. Three compartment sink observed with hose hanging below fill line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top of reach-in cooler across from grill observed noodles (47F - Cold Holding). Operator stated leftover from last night and discarded product. Corrected On-Site

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 shrimp sitting on counter without time marked. Operator time stamped the container. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter observed rice (81F - Hot Holding). Operator stated it was left over from previous night. Operator discarded rice. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. In dish area observed grill cleaner hanging over dish racks. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On reach-in cooler on cook line cutting board observed with excessive food debris. At server station the interior of soup dispenser observed with buildup. On shelf behind front counter interior of small toaster oven observed with heavy buildup.

Intermediate - Handwash sink not accessible for employee use at all times. At handwash sink near back door observed a container sitting in sink. The handwash sink near front kitchen entry observed blocked by two sushi rice warmers. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine observed with mold-like substance buildup. At server soda station the ice chute observed with mold-like substance buildup.

Basic - Bowl or other container with no handle used to dispense food. In bulk containers of rice and flour cups without handles were observed.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cups at server station observed not inverted. Operator turned cups over. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. On cook line observed employee food over prep areas. Behind front counter employee drink observed with no cover. Operator removed items. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Behind front counter observed apron on top of clean plates. On shelf next to front bathrooms observed jacket stored over food items. Operator removed items. In server station observed cell phones and other items stored over clean cups/dishes. Corrected On-Site Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Behind/ under cooking equipment on cook line the floor observed with excessive grease buildup.

Basic - Food stored on floor. Observed multiple food products (peeled cucumbers, batter mix) sitting on floor. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line observed chop sticks stored in water temping 83F.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed towel under cutting board at front counter.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of two microwaves on cook line observed with excessive food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of multiple bulk containers observed with excessive buildup. Multiple gaskets with excessive food debris buildup. On cook line the bottom shelf of grill observed with extreme grease buildup. Hood filters observed with extreme grease build up.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In reach-in cooler observed two employee drinks stored over food. Operator removed drinks. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. At kitchen entry observed a case of krab sticks being thawed at room temperature. Operator placed into walk-in cooler. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler observed unwashed celery, broccoli and mushrooms stored over ready to eat.

Basic - Utensils in poor condition. In bulk container of rice near back door observed broken cup. Operator removed. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Multiple containers throughout kitchen and in walk-in cooler observed with no label.

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. Employee cutting already washed cucumbers for sushi rolls in kitchen, employee put on gloves. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw crab stored over wontons in bottom section of reach in cooler on cook line. Raw fish stored over noodles and carrots in walk in cooler, all items rearranged. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi rice held on time at bar from the previous day is still at the bar and has not been discarded after the four hour hold time.

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. Sushi rice held on time at bar from the previous day is still at the bar and has not been discarded after the four hour hold time.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash station by ice machine blocked by rice cookers, employee moved rice cookers. Corrected On-Site Repeat Violation

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Lunch menu that has raw sushi rolls are identified as raw but does not have the written consumer advisory anywhere on menu and all other advisories are only posted on other menus, consumer advisory printed out and manger marked both raw items and advisory with the same identifying mark. Corrected On-Site Admin Complaint

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. One expired

Basic - Food stored on floor. Case of alcohol by bathrooms. Bucket of mayonnaise and ginger at bar. Bag of onions in walk in cooler. Bucket of eel sauce by triple sink. Manager began to move all items during inspection. Corrective Action Taken Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over grill. Shelve behind sushi bar. Racks in walk in cooler. Repeat Violation

Basic - Stored food not covered. Two containers of seaweed wraps at bar are not covered when not in use. Repeat Violation