YUME FUSION

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. Dishmachine tested at 0ppm chlorine. Warning

High Priority - Establishment operating with changed menu and/or increased seating without septic system approval for such change. Establishment is licensed for 37 seats and has increased seating to 75 seats. Operator has seating change evaluation form and is trying to resolve with the landlord. Repeat Violation Admin Complaint

High Priority - Live, small flying insects found. One live flying insect at large reach in freezer. Repeat Violation Admin Complaint

High Priority - Roach activity present as evidenced by live roaches found. One live roach on ground at flip top reach in cooler in kitchen. Operator killed and discarded roach. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. One package of completely thawed and sealed tuna in sushi reach in cooler. Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution in kitchen tested at 200ppm chlorine. Employee remade solution to 100ppm chlorine. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice chute on soda machine has black mold-like substance. Chute was cleaned during inspection. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at triple sink blocked by a cart and a trash can. Operator moved both. Also, employee used handwash sink to rinse kitchen utensils. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Unable to dispense paper towels in men's restroom.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottles with blue and pink liquids at wok station. Operator identified contents as soap and labeled. Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Handles on top and bottom of flip top reach in cooler have accumulation of soil residues. Employee cleaned during inspection. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tank at bag in box soda rack is unsecured.

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. One package of completely thawed and sealed tuna in sushi reach in cooler. Repeat Violation

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment is licensed for 37 seats and has increased seating to 75 seats. Operator has seating change evaluation form and is trying to resolve with the landlord. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water at 107F. Operator removed the water. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf below flat grill is soiled. Hood filters above flat grill have grease accumulation. Walk in cooler gasket is soiled.

Basic - Open dumpster lid. Both dumpster lids are open.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two wet wiping cloths in sushi area on counter. Towels moved to sanitizer bucket. Also, sanitizer bucket stored on the floor in sushi and at wok station. Corrected On-Site

High Priority - Establishment operating with changed menu and/or increased seating without septic system approval for such change. Establishment has 75 seats and licensed for 37. Inspector spoke with owner via phone and is waiting for the landlord to assist with local water company approval. Provided Seating Change Evaluation form to manager. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Portioned raw shrimp in reach in freezer stored on top of french fries. Operator moved shrimp to proper storage. 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 plan available. Provided DBPR HR 5030-104 to manager. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of nozzles on soda machine have build up. Cutting boards at sushi have black staining on the sides of the cutting board.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink next to three compartment sink. Operator replaced towels. Corrected On-Site

Intermediate - No running water at mop sink/hand wash sink. Hand wash sink at three compartment sink unable to be used due to water supply will not shut off when faucet handles are turned off. Hot and cold valve below the sink must be turned to off position to stop the water. 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. No proof of training for cook Tony hired in October 2023. No proof of training for server Emily C. hired in 2021.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with green liquid at utility sink in kitchen. Operator labeled. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand wash sink by three compartment sink. Provided manager DBPR Form HR 5030-111. Manager hung sign at sink. Corrected On-Site Repeat Violation

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board in sushi area. Employee moved wet cloth to sanitizer bucket. Corrected On-Site Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in kitchen tested at 0ppm chlorine. Operator remade solution to 50ppm chlorine. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed scallops (49F - Cold Holding); raw chicken (57F - Cold Holding); raw chicken (50F - Cold Holding); shell egg (53F - Cold Holding)-ambient; shrimp (51F - Cold Holding) in flip top reach in cooler top reach in cooler in kitchen. Per manager, all items placed in cooler approximately 2.25 hours prior. All items moved to walk in cooler. Observed raw beef (56F - Cold Holding); raw beef (52F - Cold Holding); shrimp (49F - Cold Holding) in flip top reach in cooler top reach in cooler in kitchen. Per employee, one container of beef placed in reach in cooler at 11:00 and the other at 12:00. Shrimp placed in same cooler at 11:00. Temperatures taken by inspector at 4:15. Repeat Violation Admin Complaint - From follow-up inspection 2023-09-22: At reach in cooler, two TCS products between 41F/43F. Operator taking meats from walk in cooler to prepare orders for customers. Walk in cooler ambient temperature at 46F with products ranging from 38F-50F. Operator states walk in cooler door consistently open and closed during lunch period. Time Extended

High Priority - Establishment operating with changed menu and/or increased seating without septic system approval for such change. Establishment currently has 75 seats. Establishment licensed for 37 seats. Per owner, he is still looking into an issue with the AHJ for water. Provided Seating Change Evaluation Form to manager. Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live flying insect at dishroom.

High Priority - Nonfood-grade bags used in direct contact with food. Multiple take out plastic bags used for prepped food storage of cut beef and fish in reach in freezer at kitchen entrance Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw opened package of fish stored in the same insert with cut lemon and whole lemon in reach in cooler. Manager moved to appropriate storage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed scallops (49F - Cold Holding); raw chicken (57F - Cold Holding); raw chicken (50F - Cold Holding); shell egg (53F - Cold Holding)-ambient; shrimp (51F - Cold Holding) in flip top reach in cooler top reach in cooler in kitchen. Per manager, all items placed in cooler approximately 2.25 hours prior. All items moved to walk in cooler. Observed raw beef (56F - Cold Holding); raw beef (52F - Cold Holding); shrimp (49F - Cold Holding) in flip top reach in cooler top reach in cooler in kitchen. Per employee, one container of beef placed in reach in cooler at 11:00 and the other at 12:00. Shrimp placed in same cooler at 11:00. Temperatures taken by inspector at 4:15. 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 and the time removed from temperature control cannot be determined. See stop sale. Sushi rice not marked with time. Per employee rice under time control at 2:00. Manager marked time. Tempura shrimp not marked with time. Per employee, prepared approximately 15 minutes ago. Manager marked correct time. Rice in kitchen not marked with the time placed under time control. White rice was prepared at 11:00 and fried rice prepared at 11:30 per manager. Inspection began at approximately 4:00. See stop sale. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at prep area and at reach in cooler have staining.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in dishroom blocked by trash can. Employee moved trash can. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with green liquid by prep sink. Manager labeled. Corrected On-Site

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Fly strip hanging from ceiling near back exit has accumulation of dead insects. Employee removed and discarded fly strip. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used in sugar and rice bins by walk in cooler. Bowls used as scoops in broccoli and raw chicken in reach in cooler in kitchen. Manager removed all bowls. Corrected On-Site

Basic - Equipment in poor repair. Gasket on stand up reach in freezer by dishroom is torn.

Basic - Food stored on floor. Bucket of soy sauce stored on the floor by three compartment sink. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer by prep area has ice build up.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water at 87F. Spatulas in insert on flat grill at 85F. Manager removed all from water. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at sushi station sink. Provided DBPR Form HR 5030-111 to manager. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket soiled. Hood filters have grease build up. Shelf under flat grill has debris build up.

Basic - Plumbing system in disrepair. Pipe under pre-rinse area in dishroom is leaking.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves have rust. Shelf to left of pre-rinse area in dishroom has heavy rust with an large hole in the shelf.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mops in mop sink not inverted or hung to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two wet wiping cloths on cutting board at reach in cooler.

High Priority - - From initial inspection : High Priority - Establishment operating with changed menu and/or increased seating without septic system approval for such change. Establishment has 75 seats, is currently licensed for 37 seats, provided seating change during inspection. Warning - From follow-up inspection 2023-06-02: Seating Change Evaluation not complete. Operator states his architect submitted to DBPR. No record found. Operator was unsure of procedures. Operator will have Form completed by appropriate authorities but needs time to complete. Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi items with fish eggs on menu and smoked salmon with no disclosure. Warning - From follow-up inspection 2023-06-02: Operator has ordered new menus with corrections but has not received them as of callback. Per operator, new printed menus expected within next few weeks. Time Extended

High Priority - Dented/rusted cans present. See stop sale. Two dented cans of oyster sauce, one bulging, one with dent along seam.

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. Dishmachine at 0ppm. Person in charge called for repair during inspection. Will utilize triple sink until fixed. Corrective Action Taken

High Priority - Establishment operating with changed menu and/or increased seating without septic system approval for such change. Establishment has 75 seats, is currently licensed for 37 seats, provided seating change during inspection. Warning

High Priority - Nonfood-grade bags used in direct contact with food. To go bags in direct contact with dumplings in reach in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish eggs out on front counter at 64F. Person in charge moved to reach in Corrective Action Taken

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 and fried shrimp held on time per person in charge with no time mark. Person in charge marked during inspection. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker from hose bibb by dishmachine with black hose attached.

Intermediate - Manager or person in charge lacking proof of food manager certification. Person in charge unable to provide CFM.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi items with fish eggs on menu and smoked salmon with no disclosure. Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water turned off at hand wash sink by dishmachine. Person in charge states due to faucet issue.

Basic - Carbon dioxide/helium tanks not adequately secured. By back door two co2 tanks unchained.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Several open cans on prep tables in kitchen. Person in charge removed. Corrected On-Site

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Several shelves in kitchen with unsealed wood.

Basic - Floor area(s) covered with standing water. Standing water in spots in kitchen, and in office. Person in charge states called plumber who is due today.

Basic - Food stored on floor. Buckets of food on floor in office and in back storage room. Person in charge began raising. Corrective Action Taken Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Missing from sushi bar hand wash sink. No soap at hand wash sink by dishmachine. Repeat Violation

Marked exit/path to marked exit blocked. For reporting purposes only. Exit path blocked by machine, ladder at back door. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees putting gloves on without hand washing.

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. Repeat Violation Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Current license expired 6/1/22. Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In large reach-in freezer near closest to dining area observed raw chicken out of package stored over raw beef out of package. Operator moved chicken to bottom of freezer during inspection. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice chute at soda station with mold-like substance buildup. Observed multiple cutting boards with heavy staining and food debris.

Intermediate - Handwash sink used for purposes other than handwashing. Observed tongs in sink next to three compartment sink. Employee removed tongs during inspection. Corrected On-Site

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Observed establishment had remodel without submitting updated plans. Warning

Intermediate - No soap/paper towels provided at handwash sink. Observed no soap or paper towels provided at both handwash sinks in kitchen area. Operator stocked sinks during inspection. Corrected On-Site Warning

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed not all employees have proof of training. Observed certificates missing birth dates and dates. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Observed multiple bottles without label.

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Observed a gas can stored on top of soda boxes next to back door. Operator removed gas can during inspection. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile missing over kitchen back door area.

Basic - Food stored on floor. Observed. Buckets of beef base stored on the floor in storage area. Operator moved buckets during inspection.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing signs at both handwash sinks in kitchen area.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At front counter observed employee drink stored next to food for customer. Employee discarded drink during inspection. Corrected On-Site

Basic - Plumbing system in disrepair. Observed handwash sink near back door with no running water. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish cakes being thawed in standing water. Operator turned water on during inspection. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler observed multiple cases of unwashed produce stored over ready to eat prepped and cut vegetables.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet towels stored on counter between uses. Employee removed towels during inspection. Corrected On-Site

Marked exit/path to marked exit blocked. For reporting purposes only. Observed two ladder and vacuum blocking back door near dining room. Operator removed items during inspection. Corrected On-Site

High Priority - Employee switched from working with raw food to clean utensils without washing hands. Employee using bare hands to cut raw fish then went to handle clean utensils without washing hands. 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. Employee placing cooked tempura shrimp on plate with bare hands.

High Priority - Employee washed hands with no soap. Employee washed hands in prep sink after using bare hands to dip food in tempura batter then to fryer to cook but did not use any soap. Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee cutting raw fish on large cutting board over triple sink, washed, and rinsed, the cutting board when finished but did not sanitize the cutting board.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Cheese wontons, removed from original packaging, stored with raw lobster tails in standing reach in freezer by walk in cooler, employee moved cheese wontons. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over various bottles of sauces in bottom section of reach in cooler on make line. Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw shrimp in bottom section of reach in cooler on make line. Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef stored over raw bacon, both removed from original packaging, in reach in freezer chest in kitchen. Employee began to rearranged all items during inspection. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Roach activity present as evidenced by live roaches found. One live roaches fell out of paper towel dispenser at hand wash station next to triple sink, manager killed and cleaned up roach. Corrective Action Taken Warning

High Priority - Roach excrement and/or droppings present. Roach dropping came out of paper towel dispenser at hand wash station by triple sink. Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in prep sink on cook line. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Employee ringing out wet cloths in hand wash station by fryers.

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Perot or unable to find any proof of training.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station by triple sink.

Intermediate - No soap provided at handwash sink. At hand wash station by triple sink.

Intermediate - Records/documents for required employee training do not contain all of the required information. The only two certifications are multiple sections that are not filled out.

Intermediate - Spray bottle containing toxic substance not labeled. One spray bottle under prep sink on cook line and one spray bottle under triple sink are not labeled.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at hand wash station next to triple sink.

Intermediate - Written procedures incomplete. Establishment holding tempura batter and tempura shrimp on time but are not on the written procedures, manager filled out procedures during inspection. Corrected On-Site

Basic - Dead roaches on premises. Five dead roaches came out of paper towel dispenser by triple sink, manager cleaned up during inspection. Corrective Action Taken Warning

Basic - Employee with no hair restraint while engaging in food preparation. On employee in kitchen.