MOMIJI JAPANESE RESTAURANT

High Priority - - From initial inspection : High Priority - Live, small flying insects found 3 small flying insects in the bar - From follow-up inspection 2026-03-06: Time Extended

High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container under mushrooms - From follow-up inspection 2026-03-06: Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - From follow-up inspection 2026-03-06: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine Interior toaster oven Repeat Violation - From follow-up inspection 2026-03-06: Time Extended

Intermediate - - From initial inspection : Intermediate - Identity of food or food product misrepresented. Escolar being served for White Tuna that is stated on the menu per operator Admin Complaint - From follow-up inspection 2026-03-06: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Per operator from yesterday cooked white rice - From follow-up inspection 2026-03-06: Time Extended

Intermediate - - From initial inspection : Intermediate - Torn packages/bags of food exposing the contents to contamination. Rice Corrected On-Site - From follow-up inspection 2026-03-06: Time Extended

Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. - From follow-up inspection 2026-03-06: Time Extended

Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. - From follow-up inspection 2026-03-06: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food sugar - From follow-up inspection 2026-03-06: Time Extended

Basic - - From initial inspection : Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice bucket stored on floor - From follow-up inspection 2026-03-06: Time Extended

Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food while preparing salad - From follow-up inspection 2026-03-06: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation prepping salad - From follow-up inspection 2026-03-06: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting masher with wet plastic bag - From follow-up inspection 2026-03-06: Time Extended

Basic - - From initial inspection : Basic - Food stored in undrained ice. Multiple products on cold table - From follow-up inspection 2026-03-06: Time Extended

Basic - - From initial inspection : Basic - Food-contact surface not smooth and easily cleanable rice bowl - From follow-up inspection 2026-03-06: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 127 Corrective Action Taken - From follow-up inspection 2026-03-06: Time Extended

Basic - - From initial inspection : Basic - No copy of latest inspection report available. - From follow-up inspection 2026-03-06: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees.sushi prep - From follow-up inspection 2026-03-06: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket Exterior toaster oven Gaskets sushi prep - From follow-up inspection 2026-03-06: Time Extended

Basic - - From initial inspection : Basic - Objectionable odors in prep area of the establishment. - From follow-up inspection 2026-03-06: Time Extended

Basic - - From initial inspection : Basic - Single-service articles improperly stored on floor in kitchen - From follow-up inspection 2026-03-06: Time Extended

Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination take out container in ki Corrected On-Site - From follow-up inspection 2026-03-06: Time Extended

Basic - - From initial inspection : Basic - Soiled dry wiping cloth in use around oil bottle Corrected On-Site - From follow-up inspection 2026-03-06: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site - From follow-up inspection 2026-03-06: Time Extended

Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. Under fryer soiled and in the bar - From follow-up inspection 2026-03-06: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cut vegetables in walk in cooler. Operator removed. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board on prep table. Tan cutting board at sushi bar. Ovens at sushi bar. Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Spray bottle containing toxic substance not labeled. Bottle with sanitizer in dish area. Operator labeled. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on bowls on dish rack.

Basic - Covered waste receptacle not provided in women's bathroom. In employee rest room Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Water bottle on prep table. Operator removed. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Walk in cooler floor. Repeat Violation

Basic - Floor area(s) covered with standing water. In dish area. Operator cleaned Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor in walk in cooler Floor at the bar.

Basic - Floors not maintained smooth and durable. Floor at the bar.

Basic - Food stored on floor. Bucket of flour. Operator removed Bottle of cook oil. Several buckets of sauces in dry storage . Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer In white chest freezer at the bar. Repeat Violation

Basic - Ice scoop handle in contact with ice. In ice bin.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket at cook line Reach in cooler gaskets at sushi bar. Fan guard in walk in cooler. Exterior ice machines Sides of equipment at cook line. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line Reach in coolers at sushi bar. Walk in cooler shelves.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed pineapples over cut vegetables in walk in cooler. Operator removed. Corrected On-Site

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

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2025-05-29: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting on cooks line -tan cutting board in prep -toaster ovens in sushi area. - From follow-up inspection 2025-05-29: Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in employee bathroom. - From follow-up inspection 2025-05-29: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. - walk-in cooler floor - From follow-up inspection 2025-05-29: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of ice machine - hood filters Repeat Violation - From follow-up inspection 2025-05-29: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards Repeat Violation - From follow-up inspection 2024-08-23: Time Extended

Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. - From follow-up inspection 2024-08-23: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. Above walk in freezer Repeat Violation - From follow-up inspection 2024-08-23: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-08-23: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Repeat Violation - From follow-up inspection 2024-08-23: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Found at 92 - From follow-up inspection 2024-08-23: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of ice machine. - hood filters Repeat Violation - From follow-up inspection 2024-08-23: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Stainless steel walls - From follow-up inspection 2024-08-23: Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. - produce stored in walk-in cooler. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. -spray bottle of cleaner stored with alcohol around front bar. - spray bottle of clear stored next to coffee urn in dining area. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - tan cutting board in prep area. - white cutting board on cooks line. - fry baskets

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

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

Basic - Ceiling tile missing. - missing tile above walk-in freezer door. Repeat Violation

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. - Togo containers stored in front storage area. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. -Employee bathroom.

Basic - Exterior door has a gap at the threshold that opens to the outside. - Back door open at the time of inspection

Basic - Food stored on floor. - bucket of soy sauce next to office area. Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - Ice scoop handle in contact with ice. - drink station across ice machine. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. - ice scoop stored directly on ice machine. Corrected On-Site

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

Basic - In-use wet wiping cloth/towel used under cutting board. - in prep area Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of ice machine. -Hood fliters

Basic - Time/temperature control for safety food thawed in an improper manner. - raw chicken set out on counter at room temperature. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken stored over avocados in walk-in cooler -Raw beef stored over eggs in walk-in cooler Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - garlic in oil 68° operator place in cooler. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. - 2 spray bottles of cleaners stored to food items at front bar. - several bottles of cleaner stored next to tea machine

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board on cooks line - cutting boards at sushi bar Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. - hand sink at sushi bar and front bar used as a dump sink.

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

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/

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

Basic - Ceiling tile missing. - above freezer door Corrected On-Site

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Togo items stored directly on floors in spare room in dining area. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Exterior door has a gap at the threshold that opens to the outside. - back door open at the time of inspection.

Basic - Food stored on floor. -Soy sauce stored directly on floor in dry storage area next to office. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. - both hand sinks at sushi bar Corrected On-Site Repeat Violation

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

Basic - Single-service articles improperly stored. - Unwrap sip straws stored on bar counter,with easy access from customer.

Basic - Time/temperature control for safety food thawed in an improper manner. -Raw chicken set out at room temperature. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.

High Priority - Nonfood-grade bags used in direct contact with food.in Foods stored in walk-in cooler.

High Priority - Raw animal food stored over or with unwashed produce. Shell eggs stored over unwashed vegetables. Corrected On-Site

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked rice 55° operator discarded product.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cooks line.

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink next to 3 compartment sink used as dump sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both Hand sinks on sushi counter Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No soap provided at handwash sink. Hand sink next to 3 compartment sink. Corrected On-Site

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

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door open at the time of inspection.

Basic - Food stored on floor. Walk-in freezer

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

Basic - No handwashing sign provided at a hand sink used by food employees. Both Hand sinks on sushi counter Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine

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

Basic - Worn, torn and/or soiled floors/carpeting. Under all cooking equipment in kitchen area.

High Priority - Container of medicine improperly stored. Over prep cooler.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw chicken over wontons in walk in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over sauces in prep cooler across from fryers. -Raw shell eggs over sauce in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 59f. Less than 4 hours. Advised to rapid chill. Manager placed in refrigerator. Corrective Action Taken

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. -Sugar scoop in dry storage.

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

Basic - Employee with no hair restraint while engaging in food preparation. Cooks.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Corrected On-Site

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Standing water at 87°. Corrected On-Site

Basic - Single-service articles improperly stored. -Napkins on floor in side storage area.

High Priority - Nonfood-grade bags used in direct contact with food.lettuce in non food grade bags in walk in cooler.

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.tempura batter on time plan and has no time mark. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Items stored in front of hand-wash sink in kitchen close to sushi bar. Corrected On-Site

Intermediate - No soap provided at handwash sink./bar hand sink. Corrected On-Site Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser not functioning in kitchen.

Intermediate - Records/documents for required employee training do not contain all of the required information./most certificates missing employee's date of birth.

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean dishes in dish room.

Basic - Equipment in poor repair. Microwave has rust. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in cooler by bar area.

Basic - Time/temperature control for safety food thawed in an improper manner. No running water on shrimp being thawed. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetable over cooked noodles. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in dry storage area soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.towels by sushi bar not in sanitizer solution. Corrected On-Site Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength./0ppm,rechecked 100ppm, cook line.

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At sushi station. Warning - From follow-up inspection 2021-10-19: Time Extended