HIBACHI EXPRESS

High Priority - Operating with an expired Division of Hotels and Restaurants license on 12/01/2024.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged 3 pounds of tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in reach-in cooler at sushi bar.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with mold like substance at prep area. Operator voluntarily discarded cutting board. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink used to store cleaning items at prep area. Operator removed all cleaning items. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near by prep area. Operator provided paper towels. Corrected On-Site

Intermediate - No soap provided at handwash sink at sushi bar. Operator provided soap. Corrected On-Site

Basic - Bowl with no handle used to dispense rice at dry storage. Operator removed the bowl. Corrected On-Site

Basic - Carbon dioxide tanks not adequately secured near by restaurant exit door.

Basic - Commercially processed reduced oxygen packaged 3 pounds of tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in reach-in cooler at sushi bar.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic container and can used as a scoop in bulk rice bin.

Basic - Cardboard used to line food-contact shelves. Observed cardboard used to line shelf where tempura shrimp are stored.

Basic - Cardboard used to line nonfood-contact shelves. Observed cardboard used to line shelf under soup food warmer, on cook line and on table by walk in cooler.

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 tuna thawed in commercially processed reduced oxygen packaging in reach in cooler at sushi bar.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored over roll top reach in cooler on cook line and on shelf above food served to customers in walk in cooler.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between reach in cooler and prep table on cook line. Operator moved item for proper storage. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed shrimp kept in a cardboard container at cookline next to deep fryer. Operator replaced in a food contact surface container. Corrected On-Site

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed raw chicken over broccoli at Make Table. Operator removed the broccoli from underneath the raw chicken. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs behind cut lettuce at Make Table. Operator switched the food items. 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 container at prep area handwash sink. Operator removed the container. Observed shrimp 124F at Flat Grill. Operator reheated on the grill to a minimum of 165F. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed container at ware washing area handwash sink. Operator removed the container. 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. Provided the form and completed during inspection. 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 - No Heimlich maneuver/choking sign posted. Provided the sign during inspection. 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. Observed no signed copies of employee health agreement. Operator had all employees on staff sign agreements. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed container used as a scoop in bulk rice bin.

Basic - Cardboard used to line nonfood-contact shelves. Observed cardboard used to line shelves of cart for bottles of oil and spices on cook line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop in standing water at 83F. Observed spatulas for flat top grill stored in standing water on floor.

Basic - Reuse of single-service or single-use articles. Observed scoop made from bottle in rice. Operator discarded item. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on cook line not stored in sanitizer solution in between washes.

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 beef in walk-in cooler. The owner moved raw chicken to bottom shelf in walk-in oiler. Emailed owner DBPR Form 5030-098 Safe Refrigerator Storage. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed operator wash hands in prep sink. Educated operator on washing hands in designated hand washing sinks. 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. Emailed manager DBPR Form HR 5030-104. Corrective Action Taken

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 manager DBPR Form HR 5030-103. Corrective Action Taken

Basic - Food stored on floor. Observed bag of onions and carrots on floor in kitchen.

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

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

Basic - No handwashing sign provided at a hand sink used by food employees in sushi prep area.

Basic - Cloth used as a food-contact surface. Observed cloths in direct contact with food in walk in cooler. Operator removed cloths. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between table and reach in cooler on cook line. Operator moved item for proper. Corrected On-Site

Basic - Stored food not covered. Observed bag of starch as uncovered near white reach in freezer.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw fish and shrimp in walk in cooler unit.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on in sushi cooler: raw salmon (49°F - Cold Holding); raw tuna (44°F - Cold Holding). Inspection occurred while items are in frequent use.

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. Observed 2 training certificates and 7 employees working at time of inspection.

Basic - Bowl or other container with no handle used to dispense food. Observed containers used as scoop in bulk rice container near Three Compartment Sink. Operator moved items for proper storage. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Observed cardboard lining walk in cooler shelves.

Basic - Cardboard used to line nonfood-contact shelves. Observed cardboard used to line shelves on rolling cart on cook line and on utensil shelf across from Three Compartment Sink. Repeat Violation

Basic - Cloth used as a food-contact surface. Observed cloth used to cover tray of crab Rangoon in walk in cooler.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in crack between prep table and roll top reach in cooler on cook line. Operator moved item for proper storage. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed improperly stored tongs on cook line. Operator moved item for proper storage. Corrected On-Site

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed tools stored on shelves with cooking utensils across from Three Compartment Sink and above roll top roc in kitchen.

Basic - Stored food not covered. Observed bag of starch stored open and uncovered.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth left on counter at sushi bar area between uses.

High Priority - Pesticide-emitting strip present in food prep area. Observed pesticide emitting strip in dry storage area. Operator discarded item. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Observed cardboard lining nonfood contact shelf near fryer.

Basic - Ice scoop handle in contact with ice. Observed ice scoop handle In Contact with ice in ice machine.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee beverages stored in top of roll top cooler on cook line. Operator moved items for proper storage. Corrected On-Site