SAKE THAI & SUSHI BAR HOMEASTEAD

High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine dish machine at 0ppm. Warning - From follow-up inspection 2025-10-14: During callback inspection observed chlorine dish machine at 0ppm. Time Extended

High Priority - - From initial inspection : High Priority - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed Dishwasher (Chlorine 0ppm). Warning - From follow-up inspection 2025-10-14: During callback inspection observed Dishwasher (Chlorine 0ppm). Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine chemical test kit provided when using three compartment sink and also for the dishwasher machine. Warning - From follow-up inspection 2025-10-14: During callback inspection observed no chlorine chemical test kit provided when using three compartment sink and also for the dishwasher machine. Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2025-10-14: During callback inspection observed No probe thermometer provided to measure temperature of food products. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled throughout the cook line. Warning - From follow-up inspection 2025-10-14: During callback inspection observed ceiling tiles soiled throughout the cook line Time Extended

Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dishwasher machine wash, sanitizer , and rinsing off the sanitizer. Warning - From follow-up inspection 2025-10-14: During callback inspection observed dishwasher machine wash, sanitizer , and rinsing off the sanitizer. Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils rinsed after the application of the sanitizer solution. Obsessed dishwashing machine rinsed after sanitizing. Warning - From follow-up inspection 2025-10-14: During callback inspection observed dishwashing machine rinsed after sanitizing. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gasket torn at reach in cooler located across mop sink. Repeat Violation Warning - From follow-up inspection 2025-10-14: During callback inspection Observed gasket torn at reach in cooler located across mop sink. Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door at cook line. Coached employee on proper storing for In-use utensils. Warning - From follow-up inspection 2025-10-14: During callback inspection observed tongs stored on oven door at cook line. Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Observed Water leaking from faucet at three compartment sink. Warning - From follow-up inspection 2025-10-14: During callback inspection observed Water leaking from faucet at three compartment sink. Time Extended

Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Warning - From follow-up inspection 2025-10-14: Time Extended

High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Warning

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine dish machine at 0ppm. Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed establishment offers raw tuna , raw salmon, and raw yellow tail, no letter of parasite destruction available. Non-exempt fish may not be served raw or undercooked. Consumer Advisory must be in place. Warning

High Priority - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed Dishwasher (Chlorine 0ppm). Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw eggs stored over cook noodles. Coached employee on proper storing procedures. Warning

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed raw shell eggs stored with 1 broken shell egg at salad reach cooler located in front of mop sink. Employee discarded egg. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sushi rice at 131 degrees Fahrenheit. As per employee, rice was placed there on the previous day. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mix salad (44F - Cold Holding) as per employee, since previous days. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed shusi rice (131F - Hot Holding). As per operator rice been there since the day prior. Operator discarded sushi rice. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed yellow sponge store at handwashing sink at sushi bar station. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Observed food manager Kathy employed more than 30 days no proof of manager certificate. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine chemical test kit provided when using three compartment sink and also for the dishwasher machine. Warning

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/. Observed 4 employees working with no manager onsite. Warning

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

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employees Miguel, Yoraldy, Daniel working for more than 60 days no proof of employee training. Warning

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. Warning

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

Basic - Bowl or other container with no handle used to dispense food. Observed inside of rice bin and also inside of sugar bin. Warning

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

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed Box of tempura not stored at least 6 inches above the floor between raw sushi rice bin and sugar bin. Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at shelves located at cook line. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Observed cut board at front counter sushi bar has cut mark and no longer cleanable. Warning

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dishwasher machine wash, sanitizer , and rinsing off the sanitizer. Warning

Basic - Equipment and utensils rinsed after the application of the sanitizer solution. Obsessed dishwashing machine rinsed after sanitizing. Warning

Basic - Equipment in poor repair. Observed gasket torn at reach in cooler located across mop sink. Repeat Violation Warning

Basic - Ice scoop handle in contact with ice. Observed at ice bin next to three compartment sink. Employee stored ice scoop properly. Corrected On-Site Warning

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door at cook line. Coached employee on proper storing for In-use utensils. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall at hand wash sink soiled. Warning

Basic - Water leaking from pipe and/or faucet/handle. Observed Water leaking from faucet at three compartment sink. Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Warning

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna (48 F - Cold Holding); eel (51 F - Cold Holding); crab imitation (46 F - Cold Holding); salmon (49 F - Cold Holding) inside the reach in cooler at the sushi area. Stop sale was issued. Warning - From follow-up inspection 2024-03-27: Observed tuna (50 F - Cold Holding); eel (45 F - Cold Holding); crab imitation (46 F - Cold Holding); salmon (47 F - Cold Holding) inside the reach in cooler at the sushi area. As per operator foods were placed inside the sushi station @ 12:00.( one and a half hour ago)As per operator technician never came to fix equipment. Temperature of the unit is 47° FAdmin Complaint 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 menu does not identify which item contain raw fish. Warning - From follow-up inspection 2024-03-27: Observed menu does not identify which item contain raw fish. Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-03-27: Observed No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Miguel P.( over 2 months) Juraldi Ramos ( over 2 months), Yailen S.( over 2 months) Daniel Pereira (over 2 months). Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water reached 80F after running for about 5 minutes at the front counter. Warning - From follow-up inspection 2024-03-27: Observed water reached 80 F after running for about 5 minutes at the front counter. Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at the reach in cooler at the sushi station. Warning - From follow-up inspection 2024-03-27: Ice buildup in reach-in freezer and/or walk-in freezer. Observed at the reach in cooler at the sushi station. The operator said the technician has not been able to Check the unit. The temperature of the unit is over 47° F.Admin Complaint Admin Complaint

Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice. Operator removed it. Corrected On-Site Warning - From follow-up inspection 2024-03-27: Ice scoop handle in contact with ice. Operator removed it. Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the front counter. Warning - From follow-up inspection 2024-03-27: handwashing sign provided at a hand sink used by food employees. Observed at the front counter. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above sauces inside the reach in cooler. Employee removed raw shell eggs. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed tuna (48 F - Cold Holding); eel (51 F - Cold Holding); crab imitation (46 F - Cold Holding); salmon (49 F - Cold Holding) inside the reach in cooler at the sushi area. Stop sale was issued. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna (48 F - Cold Holding); eel (51 F - Cold Holding); crab imitation (46 F - Cold Holding); salmon (49 F - Cold Holding) inside the reach in cooler at the sushi area. Stop sale was issued. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed menu does not identify which item contain raw fish. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the front counter. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water reached 80°F after running for about 5 minutes at the front counter. Warning

Basic - Food stored on floor. Observed 2 plastic buckets with ginger stored on the floor. Employee removed them. Corrected On-Site Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at the reach in cooler at the sushi station. Warning

Basic - Ice scoop handle in contact with ice. Operator removed it. Corrected On-Site Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the front counter. Warning

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in the preparation tables. Employee removed them. Corrected On-Site Repeat Violation Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine strength at greater than 200ppm, operator diluted to 100 ppm. Corrected On-Site Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hands at the 3 compartment sink by the front counter. Warning

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/ Observed 6 employees at the time of the inspection. Repeat Violation Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in the womens bathroom. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with form for time as a method of control for food safety, sushi rice. Corrected On-Site Warning

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 for Estaban M,Liborio T,Angelica Q,Maria M, Andrea B. As per operator all working for more than 2 months. Warning

Basic - Ice scoop handle in contact with ice. Observed in the ice bin, prep area, and ice machine. . Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with accumulation of grease. Warning

Basic - Single-service articles not stored inverted or protected from contamination. Observed togo food containers not inverted located at the cookline. Corrected On-Site Warning