SUSHI CAFE

High Priority - - From initial inspection : 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. Observed Dishwasher (Chlorine 0ppm). - From follow-up inspection 2026-04-16: Observed Dishwasher (Chlorine 0ppm). Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw pork stored over fries, all products removed from original packaging, inside freezer near cook line. - From follow-up inspection 2026-04-16: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork belly stored over sauce inside standing refrigerator near cook line. Repeat Violation - From follow-up inspection 2026-04-16: 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. Observed containers of kimchi not date marked inside walk in cooler, as per operator kimchi was made 6 days prior to inspection. - From follow-up inspection 2026-04-16: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation - From follow-up inspection 2026-04-16: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Observed all reach in cooler handles soiled. - From follow-up inspection 2026-04-16: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling in disrepair above walk in cooler. - From follow-up inspection 2026-04-16: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at bottom of back screen door. - From follow-up inspection 2026-04-16: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside white chest freezer in kitchen. Repeat Violation - From follow-up inspection 2026-04-16: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven and microwave soiled at sushi bar. Repeat Violation - From follow-up inspection 2026-04-16: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler gaskets soiled. Observed heavy grease buildup in between fryer and grill on cook line. - From follow-up inspection 2026-04-16: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of all reach in coolers heavily soiled with old food debris. Repeat Violation - From follow-up inspection 2026-04-16: Time Extended

Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Observed soy sauce buckets being reused to store kimchi inside walk in cooler. - From follow-up inspection 2026-04-16: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted. Repeat Violation - From follow-up inspection 2026-04-16: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall heavily soiled with grease in sushi bar underneath counter and hand sink. Observed wall heavily dusted in kitchen next to hood. - From follow-up inspection 2026-04-16: 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. Observed Dishwasher (Chlorine 0ppm).

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changed pair of gloves and began to handle clean equipment and food without washing hands in between.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee washing hands for less than 10 seconds in sushi bar.

High Priority - Employee washed hands with no soap. Observed employee washed gloved hands with no soap in sushi bar and continue to prepare food.

High Priority - Non-food grade paper/towel used as liner for food container. Observed sliced cucumbers stored on top of non food grade towel in sushi bar.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed can of household pesticide stored under shelf in sushi bar.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw pork stored over fries, all products removed from original packaging, inside freezer near cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork belly stored over sauce inside standing refrigerator near cook line. Repeat Violation

High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling underneath reach in cooler across from cook line.

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 35+ rodent droppings along wall underneath sushi counter next to, behind, and in between reach in coolers in sushi bar area.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed two employees rinse hands while wearing gloves at hand sink in both sushi and kitchen areas.

High Priority - Toxic substance/chemical improperly stored. Observed can of WD-40 stored with clean equipment underneath hand sink in kitchen area. Observed can of comet cleaning powder and pledge stored on shelf under stove top with clean equipment on cook line. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed deli slicer blade heavily soiled with old food debris across from dish area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers of kimchi not date marked inside walk in cooler, as per operator kimchi was made 6 days prior to inspection.

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

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed dead roaches stuck on glue trap under sushi bar.

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling in disrepair above walk in cooler.

Basic - Dead roaches on premises. Observed 8 dead roaches under sushi bar counter. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone stored on cutting board in sushi area and on top of microwave in kitchen area.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at bottom of back screen door.

Basic - Floor soiled/has accumulation of debris. Observed floor heavily soiled with old food debris inside of tile grouts and underneath cook line/fryer.

Basic - Floors not constructed to be easily cleanable. Observed deep grout in kitchen near floor drain at cook line.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside white chest freezer in kitchen. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven and microwave soiled at sushi bar. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler gaskets soiled. Observed heavy grease buildup in between fryer and grill on cook line.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of all reach in coolers heavily soiled with old food debris. Repeat Violation

Basic - Reuse of single-service or single-use articles. Observed soy sauce buckets being reused to store kimchi inside walk in cooler.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed very slow drain at hand sink in sushi bar.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall heavily soiled with grease in sushi bar underneath counter and hand sink. Observed wall heavily dusted in kitchen next to hood.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in white fridge raw chicken and beef stored above ready to eat dumplings. Observed raw shell eggs stored above garlic and cucumbers. Inspector spoke to operator about proper food storage, operator told chef to change order. Corrective Action Taken Repeat Violation

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed in white freezer raw beef and pork stored above kimchi dumplings. Inspector explained to operator about proper holding process. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in bar area: romaine lettuce cut (56F - Cold Holding). As per operator, forgot to put ice on lettuce; operator placed ice to cover lettuce for rapid chill. Observed in white fridge in kitchen area: raw beef (55F - Cold Holding); raw chicken (55F - Cold Holding); krab (60F - Cold Holding); dumplings (60F - Cold Holding); raw salmon (60F - Cold Holding); raw pork (55F - Cold Holding). Observed fridge cold holding not turned all the way to recommended manufacturer temperature for cold holding, operator turned dial to creepy temperature. As per operator, food is removed from walk in cooler and placed on kitchen line fridge when they open; which was less than 2 hours prior to inspection. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed on Bibb outside of restaurant

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at mop sink outside of establishment.

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. Observed no form or kit, inspector provided via email.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed knife magnet soiled in bar and kitchen area. Observed soiled peeler on magnet for knives. Observed soiled shelf where pitchers and to go containers are kept.

Intermediate - Handwash sink used for purposes other than handwashing. Observed bowl of shrimp in hand sink in kitchen. Repeat Violation

Basic - Accumulation of debris inside warewashing machine. Observed soiled interior.

Basic - Accumulation of debris on exterior of warewashing machine. Observed soiled exterior.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed microwave exterior soiled.

Basic - Ceiling tile missing. Observed above walk in cooler. Repeat Violation

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap under door of screen at back exit. Repeat Violation

Basic - Floor area(s) covered with standing water. Observed near back exit where floor is in disrepair.

Basic - Floor tiles missing and/or in disrepair. Observed floor in disrepair next back exit.

Basic - Food stored on floor. Observed buckets of soy sauce on floor of walk in cooler. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons in 80F water at cook line. Inspector spoke to operator about hot holding utensils 135F or above.. Corrective Action Taken

Basic - Insect control device installed over food preparation area. Observed on counter above hand sink and microwave.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled in bar area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of ice machine soiled. Observed multiple coolers with soiled gaskets.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observe interior of white fridge soiled in kitchen area.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in freezers and coolers throughout establishment.

Basic - Reuse of single-service or single-use articles. Observed wonton containers reused for food in reach in freezers.

Basic - Standing water in bottom of reach-in-cooler. Observed in fridge next to cook line.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed flour no label next to cook line. Observed frozen meats in reach in freezers not labeled and wrapped in plastic. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over container of broccoli and pickled ginger in walk in cooler. Observed raw eggs stored behind raw green onions on prep top. Repeat Violation 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 in walk in cooler stored over raw pork and beef. Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed frozen raw pork wrapped in plastic stored over frozen vegetables and tostones. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed white rice (90F - Reheating) As per operator, rice has been in cooker to reheat for more than 2 hours prior to inspection. Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed white rice (90F - Reheating) As per operator, rice has been in cooker to reheat for more than 2 hours prior to inspection. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at boba tea bar: boba pearls (80F - Hot Holding) As per operator, pearls were cooked and forgotten about. As per operator, pearls have been there for less than 4 hours. Operator placed in freezer. Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink with bowl stored inside. Operator removed bowl. Observed empty bowl in hand sink next to boba tea bar. Corrected On-Site Warning

Intermediate - Non-pitting surface rust on food-contact equipment. Observed rusted shelving in walk in cooler. Warning

Intermediate - Observed no three compartment sink at all, dishwasher is available and working properly. Chlorine 50 ppm. Warning

Basic - Bowl or other container with no handle used to dispense food. Observed bowls used as scoops in containers of soy sauce and rice vinegar. Warning

Basic - Ceiling tile missing. Observed missing tiles above walk in cooler Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile in disrepair above warewash area Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled throughout kitchen Repeat Violation Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans not inverted under prep table. Repeat Violation Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed bottle of water at dish prep area. Observed purse stored in plastic container with pancake mix. Observed employee food stored with ice cream in chest freezer. Repeat Violation Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap beneath door to back of restaurant in kitchen. Repeat Violation Warning

Basic - Food stored on floor. Observed containers of soy sauce stored on floor of walk in cooler. Observed container of oil on floor next to stove area. Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in chest freezers throughout establishment. Repeat Violation Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled in kitchen area. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation Warning

Basic - Stored food not covered. Observed stored food in reach in freezer with fridge connection not covered. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls throughout kitchen. Warning

Basic - Working containers of food removed from original container not identified by common name. Observed frozen meats wrapped and stored in to go bags with no label. Warning

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sushi rice (128F - Hot Holding) as per operator less than 3 hours, provided operator time as a public health control. - From follow-up inspection 2022-04-19: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sushi rice (108F - Hot Holding) as per operator less than 1 hour. Admin Complaint - From follow-up inspection 2022-04-20: During the callback inspection did not observed sushi rice. Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw sushi rolls as rainbow roll, sashimi roll, Florida roll, 3-D roll, crazy tuna, not specified as raw. - From follow-up inspection 2022-04-19: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw sushi rolls as rainbow roll, sashimi roll, Florida roll, 3-D roll, crazy tuna, not specified as raw. Time Extended - From follow-up inspection 2022-04-20: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw sushi rolls as rainbow roll, sashimi roll, Florida roll, 3-D roll, crazy tuna, not specified as raw. Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employees Pedro Martinez, Anaiz Moran, Emma Chung, Julian Alvarez, Skarlet Herrera, Cristian Pineda, Anna Fuentes with employee training certificate expired. - From follow-up inspection 2022-04-19: Observed employees Pedro Martinez, Anaiz Moran, Emma Chung, Julian Alvarez, Skarlet Herrera, Cristian Pineda, Anna Fuentes with employee training certificate expired. Time Extended - From follow-up inspection 2022-04-20: Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employees Pedro Martinez, Anaiz Moran, Emma Chung, Julian Alvarez, Skarlet Herrera, Cristian Pineda, Anna Fuentes with employee training certificate expired. Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Observed soy sauce containers and produce stored on the walk in cooler floor. - From follow-up inspection 2022-04-19: Food stored on floor. Observed soy sauce containers and produce stored on the walk in cooler floor. Time Extended - From follow-up inspection 2022-04-20: Observed soy sauce containers and produce stored on the walk in cooler floor. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of microwave soiled in the kitchen area. Observed hood filters soiled. Observed reach in cooler gaskets broken. - From follow-up inspection 2022-04-19: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of microwave soiled in the kitchen area. Observed hood filters soiled. Time Extended - From follow-up inspection 2022-04-20: Observed exterior of microwave soiled in the kitchen area. Observed hood filters soiled. Time Extended

High Priority - - From initial inspection : 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. Observed Dishwasher (Chlorine 25ppm). - From follow-up inspection 2022-04-19: 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. Observed Dishwasher (Chlorine 0ppm). Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked green peas (55F - Cold Holding); raw chicken (57F - Cold Holding); tofu (49F - Cold Holding) stored in the cook line cooler as per operator less than 2 hours. Observed coleslaw (54F- Cold Holding); radish (53F - Cold Holding) stored in the cooler located at the server station as per operator less than 2 hours. - From follow-up inspection 2022-04-19: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw bean sprouts (45F- Cold Holding); kimchee (47F - Cold Holding) stored in the cooler located at the server station as per operator less than 2 hours. Observed cooked green peas (63F - Cold Holding); butter (57F - Cold Holding); tofu (60F - Cold Holding), stored in the cook line cooler as per operator less than 2 hours. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sushi rice (128F - Hot Holding) as per operator less than 3 hours, provided operator time as a public health control. - From follow-up inspection 2022-04-19: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sushi rice (108F - Hot Holding) as per operator less than 1 hour. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw sushi rolls as rainbow roll, sashimi roll, Florida roll, 3-D roll, crazy tuna, not specified as raw. - From follow-up inspection 2022-04-19: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw sushi rolls as rainbow roll, sashimi roll, Florida roll, 3-D roll, crazy tuna, not specified as raw. Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employees Pedro Martinez, Anaiz Moran, Emma Chung, Julian Alvarez, Skarlet Herrera, Cristian Pineda, Anna Fuentes with employee training certificate expired. - From follow-up inspection 2022-04-19: Observed employees Pedro Martinez, Anaiz Moran, Emma Chung, Julian Alvarez, Skarlet Herrera, Cristian Pineda, Anna Fuentes with employee training certificate expired. Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin located at the server station area. - From follow-up inspection 2022-04-19: Accumulation of black/green mold-like substance in the interior of the ice machine/bin located at the server station area. Time Extended

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed cook line reach in cooler ambient temperature at 55F. Observed reach in cooler ambient temperature at 53F, reach in cooler located at the server station. - From follow-up inspection 2022-04-19: Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed cook line reach in cooler ambient temperature at 60F reach in cooler located in the kitchen area. Observed reach in cooler ambient temperature at 55F, reach in cooler located at the server station. Admin Complaint

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. - From follow-up inspection 2022-04-19: Employee with no hair restraint while engaging in food preparation. Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Observed soy sauce containers and produce stored on the walk in cooler floor. - From follow-up inspection 2022-04-19: Food stored on floor. Observed soy sauce containers and produce stored on the walk in cooler floor. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of microwave soiled in the kitchen area. Observed hood filters soiled. Observed reach in cooler gaskets broken. - From follow-up inspection 2022-04-19: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of microwave soiled in the kitchen area. Observed hood filters soiled. Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. - From follow-up inspection 2022-04-19: Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of prep table in the kitchen area. 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. Observed Dishwasher (Chlorine 25ppm).

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked green peas (55F - Cold Holding); raw chicken (57F - Cold Holding); tofu (49F - Cold Holding) stored in the cook line cooler as per operator less than 2 hours. Observed coleslaw (54F- Cold Holding); radish (53F - Cold Holding) stored in the cooler located at the server station as per operator less than 2 hours.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sushi rice (128F - Hot Holding) as per operator less than 3 hours, provided operator time as a public health control.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in the 2 compartment sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave soiled in the kitchen area.

Intermediate - Handwash sink not accessible for employee use at all times. Observed a utensil stored inside the hand sink located in the kitchen area.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw sushi rolls as rainbow roll, sashimi roll, Florida roll, 3-D roll, crazy tuna, not specified as raw.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employees Pedro Martinez, Anaiz Moran, Emma Chung, Julian Alvarez, Skarlet Herrera, Cristian Pineda, Anna Fuentes with employee training certificate expired.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin located at the server station area.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed cook line reach in cooler ambient temperature at 55F. Observed reach in cooler ambient temperature at 53F, reach in cooler located at the server station.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bag stored by sea salt under prep table. Observed cellphone on top of microwave and by trident bubble gum.

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

Basic - Food stored on floor. Observed soy sauce containers and produce stored on the walk in cooler floor.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops in standing water at 82F.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of microwave soiled in the kitchen area. Observed hood filters soiled. Observed reach in cooler gaskets broken.

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