JOTO JAPANESE STEAK HOUSE & SUSHI

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee rinse hands in hand sink with no soap, rub hands on his face, then dry hands.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 2/1/2025 Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw seafood in reach in freezer.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter stored at room temperature, 62F. Operator stated butter removed from cooler 1 hour prior. Operator placed in reach in cooler. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Steel wool in hand sink by ice machine and hand sink at server station. Operator removed items. Corrected On-Site

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. Emailed to operator, printed and filled out during inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed at bar hand sink. Operator placed soap dispenser. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Butter stored at room temperature, no time procedures, no time marking, held at 62F. Emailed time procedures to operator.

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

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.

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

Basic - Buildup of food debris/soil residue on equipment door handles. Observed on reach in cooler doors

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Cutting board has cut marks and is no longer cleanable. Large white cutting board at flip top cooler at cookline

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed. Corrected On-Site

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. Operator discarded. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board. Operator removed Corrected On-Site

Basic - Food stored on floor. Bulk salt stored on the floor at cookline. Soy sauce buckets on floor in storage room.

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 handle touching food in bulk rice. Operator placed correctly. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lids and exterior of bulk panko and flour containers have buildup of food residue.

Basic - Stored food not covered. Multiple items in walk in cooler uncovered. Operator placed lids. Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Waste line missing at soda gun holster. Observed at bar

Basic - Working containers of food removed from original container not identified by common name. Bulk panko, flour and salt not labeled.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone

Basic - Wet wiping cloth not stored in sanitizing solution between uses.