13234 RACE TRACK ROAD, Keystone, FL 33626
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Routine - Food
Inspection Completed - No Further Action
Basic - Employee with no beard guard/restraint while engaging in food preparation. 1 employee on front sushi line.
Basic - No handwashing sign provided at a hand sink used by food employees. Bar area.
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over cut greens walk in cooler
Routine - Food
Inspection Completed - No Further Action
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by large trash can at prep kitchen. Employee relocated trash can away from handwash sink. Corrected On-Site
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In beer cooler. Removed. Corrected On-Site Repeat Violation
Basic - Water leaking from faucet in handwash sink at dish machine area.
Complaint Full
Inspection Completed - No Further Action
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled food containers, then handled cleaned food containers in dish machine without washing hands first.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of roe/masago 51 F stored on cutting board at sushi bar. Employee placed it on ice bath at time of inspection. Corrective Action Taken
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by large trash can at back kitchen. Employee relocated trash can. Handwash sink blocked by utility cart at dish machine area. Employee relocated cart. Corrected On-Site
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At back kitchen. Employee provided paper towel. Corrected On-Site Repeat Violation
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked chicken wings in walk-in cooler. Repeat Violation
Basic - Water leaking from pipe under handwash sink while washing hands at dish machine area.
Complaint Full
Call Back - Complied
Complaint Full
Warning Issued
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran dish machine multiple times, chlorine level tested 0ppm. Operator setup three compartments sink to manually sanitize food contact surfaces, and contacted the dish machine service company at time of inspection. Corrective Action Taken Warning
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops stored over cooked fish and sushi rolls in reach-in cooler on cook line. Operator rearranged items to prevent cross contamination at time of inspection. Corrected On-Site Warning
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee picked up raw shrimp, then picked up cut onion without change the gloves on cook line. Discussed proper handwashing techniques and gloves changing procedures with operator, operator coached employee at time of inspection. Warning
Intermediate - Handwash sink used for purposes other than handwashing. Scrubbing pads stored in hand wash sink on cook line. Fish fillets thawing in hand wash sink on cook line. Operator removed items from hand wash sinks. Corrected On-Site Warning
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At prep area in back kitchen. Corrected On-Site Warning
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked chicken wings thawed in walk-in cooler with old date mark from frozen date. 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. Multiple bags of fish fillets. Fish still frozen solid, employee opened all packages at time of inspection. Corrected On-Site Repeat Violation Warning
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple knives stored in standing water at 83 F. Warning
Routine - Food
Administrative complaint recommended
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2024. Admin Complaint
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimps and raw fish fillets stored over cooked fish and sushi rolls in reach-in cooler on cook line. Employee rearranged items to prevent cross contamination at time of inspection. Corrected On-Site
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially ROP Tilapia fillets. Repeat Violation
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by large trash can at food prep area. Operator relocated trash can away from handwash sink. Corrected On-Site Repeat Violation
Intermediate - No soap provided at handwash sink. Handwash sink at dish machine area. Provided. Corrected On-Site
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
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. Observed 23 bags of commercially reduced oxygen packaged tilapia fillets thawed without removed from the ROP environment in walk-in cooler.
Routine - Food
Call Back - Complied
High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. ROP raw salmon onsite not keep frozen or removed from packaging before thawing. - From follow-up inspection 2024-01-04: Commercially ROP tuna thawed in sealed package. Time Extended
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. kimchi 56 F, cooked rice noodle 47 F. Operator moved to walk-in cooler. Corrective Action Taken - From follow-up inspection 2024-01-04: kimchi 51 F Time Extended
Intermediate - - From initial inspection : 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. Provided by email. Corrective Action Taken - From follow-up inspection 2024-01-04: Time Extended
Routine - Food
Warning Issued
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. 3 pieces of raw salmon thawed in reduced oxygen packaging onsite in walk-in cooler.
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. ROP raw salmon onsite not keep frozen or removed from packaging before thawing.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. kimchi 56 F, cooked rice noodle 47 F. Operator moved to walk-in cooler. Corrective Action Taken
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. Provided by email. Corrective Action Taken
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. The establishment ROP raw fish onsite but not in 10k bag.
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at dish machine area blocked by multiple containers. Operator removed. Corrected On-Site
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. The establishment ROP raw fish and raw meat onsite.
Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at cook line.
Routine - Food
Administrative complaint recommended
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran dish machine multiple times, chlorine tested 0ppm. Operator setup three compartment sink with quaternary and contacted service company at time of inspection. Corrective Action Taken
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes then handled cleaned dishes with no handwash. Discussed with operator.
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2023. Admin Complaint
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in walk-in cooler.
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.
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.
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.
Intermediate - Spray bottle containing toxic substance not labeled. Labeled. Corrected On-Site
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink at dish machine area has no running water at all.
Basic - Cutting board has cut marks and is no longer cleanable. On cook line.
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Tempura flour bin.
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish eggs 50-59 F at sushi bar. Operator marked fish eggs in time control written procedures at time of inspection. Corrective Action Taken Repeat Violation
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by a large trash can at back kitchen. Operator moved trash can to other location. Corrected On-Site Repeat Violation
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink on cook line. Operator provided. Corrected On-Site Repeat Violation
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 - Duct tape used to repair nonfood-contact surface. Duct tape used as sliding door handles for sushi coolers.
Basic - Employee with no beard guard/restraint while engaging in food preparation. 1 employee at cook line.
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Sugar and flour bins. Corrected On-Site
Basic - Stored food not covered. Homemade spring rolls and krab rangoons in walk-in freezer and reach-in freezer.
Routine - Food
Administrative complaint recommended
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2022. Admin Complaint
High Priority - Presence of insects, rodents, or other pests. Observed a dragonfly on ceiling over dish machine area. Employee discarded and sanitized the area. Corrected On-Site
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a containers of fish eggs 50 F stored on ice container at sushi bar. Ice melted and has no contact with fish egg container. Operator filled additional ice in container at time of inspection. Corrective Action Taken
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained.
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at back kitchen blocked by large trash can. Removed. Corrected On-Site
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at cook line. Provided. Corrected On-Site
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
Basic - Bowl or other container with no handle used to dispense food. Flour bin.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on clean equipments storage shelves. Operator removed. Corrected On-Site Repeat Violation
Routine - Food
Inspection Completed - No Further Action
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. three compartment sink at bar tested 0ppm. Operator remade chlorine solution to 50ppm.
High Priority - Dented/rusted cans present. See stop sale.
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed employee dried hands with cloth towel at sushi Bar. Discussed with operator.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked chicken, raw scallops stored over beef broth, and raw beef stored over kimchi in multiple reach-in coolers at cook line. Operator rearranged items to prevent cross contamination. Corrected On-Site
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried shrimps 122 °F and fried fish 118 °F stored on hot holding unit at sushi bar. Operator adjusted hot holding unit to higher heat. Corrective Action Taken
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled with black mold like substance at bar.
Intermediate - No running hot and cold water at handwash sink. Next to dish machine.
Intermediate - Spray bottle containing toxic substance not labeled. Operator labeled. Corrected On-Site
Basic - Damaged/spoiled/recalled food not properly segregated. Observed a can of pineapple slices dented stored in dry storage with other canned food. Operator segregated and marked for return. Corrected On-Site
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table at kitchen. Operator removed.
Basic - Food stored on floor. Observed a few cases of noodle stored on floor in walk-in freezer.
Basic - Stored food not covered. Observed spring rolls, krab rangoons, and crab cakes not covered stored in reach-in freezer.
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested 50ppm. Operator remade to 200ppm.
Routine - Food
Call Back - Complied
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken over raw shell eggs in walk-in cooler. Discussed proper food storage with employee Corrective Action Taken Warning - From follow-up inspection 2021-05-13: Raw chicken over cooked chicken wings in tall reach-in cooler across fryers of cook line. Discussed proper food storage Time Extended Corrective Action Taken - From follow-up inspection 2021-07-14: Time Extended
Intermediate - - From initial inspection : Intermediate - Cutting board(s) stained/soiled. On reach-in cooler of cook line. Encrusted material on can opener blade. Warning - From follow-up inspection 2021-05-13: Time Extended - From follow-up inspection 2021-07-14: Time Extended
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Hose in handwash sink of dish pit area. Employee removed. Corrected On-Site Warning - From follow-up inspection 2021-05-13: Time Extended - From follow-up inspection 2021-07-14: Observed hose stored in same handwash sink. Time Extended
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On dry rack next to dish area. Employees inverted plates. Corrected On-Site Warning - From follow-up inspection 2021-05-13: Plates at drying rack across dish pit area. Time Extended - From follow-up inspection 2021-07-14: Observed clean plates not inverted stored on dry rack nest to dish area. Time Extended
Basic - - From initial inspection : Basic - Interior of microwave soiled with encrusted food debris. At end of cook line. Warning - From follow-up inspection 2021-05-13: Time Extended - From follow-up inspection 2021-07-14: Time Extended
Basic - - From initial inspection : Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Warning - From follow-up inspection 2021-05-13: Time Extended - From follow-up inspection 2021-07-14: Time Extended