WASABI THAI SUSHI

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. Sanitize in triple sink till repaired ** Operator changed bucket. Corrected to 75ppm Warning**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Repeat Violation

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/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink by ice machine Corrected On-Site

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

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop shrimp rice walk in cooler Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation

Basic - Cardboard used to line nonfood-contact floor walk in cooler

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above cook line

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door Repeat Violation

Basic - Floor tiles missing and/or in disrepair. By triple sink Repeat Violation

Basic - Light not functioning. Above cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Shelves food debris bottom walk in cooler Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Drink in walk in cooler Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Flour

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes above chill line in bowl 64f cold holding. Rapid chill in freezer Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by bucket Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Dump sink. Ice in sink Educated Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door Repeat Violation

Basic - Floor tiles missing and/or in disrepair. By triple sink

Basic - Food stored on floor. Several foods on the floor. Walk in cooler Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets reach in coolers Hood filters Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over milk. Walk in cooler Corrected On-Site Repeat Violation

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. Chlorine 400+. Corrected to 75ppm Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade

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

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. Nonthaporn

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop rice Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Employee beverage container in ice machine/ice bin. Corrected On-Site Repeat Violation

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Outside of rice container soiled Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over bottled water walk in cooler Corrected On-Site Repeat Violation

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. 400+. Corrected to 50ppm Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop food Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Current

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door Repeat Violation

Basic - Food stored on floor. Noodles walk in cooler Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Corrected On-Site

Basic - Light not functioning. Under hood fan

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket cooler at sushi bar

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. By triple sink Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Flour Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over ready to eat foods. Walk in cooler 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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade

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. Mario Lobos

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door Repeat Violation

Basic - Food stored on floor. Ginger walk in cooler Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened drink in make table cooler Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. By triple sink

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

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cook line cooler. Raw shrimp 59F pork dumplings 59F tofu 59F Flip top cooler ); Raw shrimp 59F pork dumplings 59F tofu 59F raw beef (49F - Cold Holding); sprouts (59F - Cold Holding) raw chicken 44F cold holding Sushi reach in cooler; eel (49F - Cold Holding); cooked shrimp (52F - Cold Holding); cooked asparagus (44F - Cold Holding) Manager states all items were placed in cooler at 11:30 found at 2:45 recommended to place in the walk in freezer. Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2023-09-21: Flip top cooler ); Raw shrimp -31° pork dumplings- none available tofu -41° raw beef- 41° sprouts - 43° raw chicken -41° Sushi reach in cooler: Eel-42° ( in display case) cooked shrimp- none on hand cooked asparagus -56°, cooked 1 hour ago,moved to walk in cooler.Technician was working on cooler during time of inspection Time Extended Corrective Action Taken

High Priority - - From initial inspection : 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. Rice noodles in bucket in kitchen - From follow-up inspection 2023-09-21: Time Extended

Intermediate - - From initial inspection : 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. Sushi grade fish placed in cooler longer than 24 hours. - From follow-up inspection 2023-09-21: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the bin. - From follow-up inspection 2023-09-21: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2023-09-21: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust. Kitchen Repeat Violation - From follow-up inspection 2023-09-21: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2023-09-21: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door - From follow-up inspection 2023-09-21: Time Extended

Basic - - From initial inspection : Basic - Floor tiles in disrepair. Kitchen Repeat Violation - From follow-up inspection 2023-09-21: Time Extended

Basic - - From initial inspection : Basic - Hood filters heavily soiled. - From follow-up inspection 2023-09-21: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Cook line hand sink - From follow-up inspection 2023-09-21: Time Extended

Basic - - From initial inspection : Basic - Unwashed mushrooms stored over ready-to-eat cut vegetables in the walk in cooler. - From follow-up inspection 2023-09-21: 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 tested 3 times and all results are 0 ppm chlorine. Sanitizer bucket is empty. Employee observed washing dishes in machine prior to testing for sanitizer. Manager set up new sanitizer bucket and primed machine. Retested at 100 ppm chlorine. Corrected On-Site Repeat Violation Admin Complaint

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 green onions with bare hands and placing in cooler for future use. Employee put on gloves. Green onions washed. Corrected On-Site

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Purveyor sent aquaculture letter to manager during inspection. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs at cook line shelf. Moved to reach 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 to operator. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by containers next to ice machine in kitchen. Containers moved. Corrected On-Site

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. Inspector will recheck at next inspection.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at cook line hand sink. Employee turned on. Water temperature 103f. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over dish area. Repeat Violation

Basic - Food stored on floor. Multiple containers of food on walk in floor. All moved to shelf. Corrected On-Site Repeat Violation

Basic - Grease receptacle lid open. Closed. Corrected On-Site

Basic - Hole in or other damage to wall. Holes in hallway and mens restroom wall. Repeat Violation

Basic - No copy of latest inspection report available. Repeat Violation

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

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. 0ppm chlorine. Sanitizer bucket is empty. Manager called for service and set up new sanitizer bucket. Primed to 100 ppm chlorine. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Knives in sink at cook line. Removed and cleaned. Corrected On-Site

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Broken lids and food containers.

Intermediate - No soap or paper towels provided at handwash sink. Next to ice machine. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked TCS sauces, rice and pasta with no dates moved 24 hours. Manager dated all. Corrected On-Site

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. 4 certificates expired on 3/1/2021.

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen, hoods and dish area.

Basic - Floor soiled/has accumulation of debris. Walk in cooler, kitchen, sushi bar, cracks and crevices. Repeat Violation

Basic - Food stored on floor. Cases on walk in freezer floor. Moved to shelf. Corrected On-Site Repeat Violation

Basic - Hole in or other damage to wall. Holes in wall under sushi bar, at hand sink area at wait station and in hallway to restrooms.

Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line. Removed. Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Prep table shelves and at sushi bar equipment.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. At dish area and sushi bar.

Basic - - From initial inspection : Basic - Floor soiled behind fryers. - From follow-up inspection 2021-12-28: Time Extended - From follow-up inspection 2022-01-28: Floor behind flyers is soiled. Time Extended

Basic - - From initial inspection : Basic - Hood filters heavily soiled. Walk in cooler shelves soiled. Fan cover in the Ali in cooler soiled. Repeat Violation - From follow-up inspection 2021-12-28: Time Extended - From follow-up inspection 2022-01-28: Hood filters and fan covered soiled. Time Extended

Basic - - From initial inspection : Basic - Hood heavily soiled. Ceiling and vents soiled on the cook line. - From follow-up inspection 2021-12-28: Time Extended - From follow-up inspection 2022-01-28: Hood filters are soiled. 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. Primed to 50 ppm chlorine Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1-fly sushi area 1-fly kitchen

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200++++ redid bucket 100 ppm Corrective Action Taken

High Priority - unwashed produce stored over washed produce walk in cooler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodles

Basic - Accumulation of debris inside and exterior warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee eating in a food preparation or other restricted area. Employee drinking coffee

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler

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

Basic - Floor disrepair walk in cooler

Basic - Floor soiled/has accumulation of debris. Walk in cooler

Basic - Food stored on floor. Walk in cooler

Basic - Ice scoop handle in contact with ice.

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bulk products

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink Fan in walk-in cooler

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

Basic - Working containers of food removed from original container not identified by common name. Sugar cooks line Peanut dressing Bulk Tempura batter by dish area