SEVENTEEN SUSHI AND BAR

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation Warning - From follow-up inspection 2026-05-28: Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation Warning Time Extended

• From initial inspection : Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. - From follow-up inspection 2026-05-28: Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Time Extended

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed the following CFMs have expired, Marcella, Carla. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed next to the triple sink. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Observed 3 spray bottles with a pink liquid not labeled. Repeat Violation Warning

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed in the back room. Warning

Basic - Floor soiled/has accumulation of debris. Observed throughout the kitchen. Warning

Basic - Floor tiles missing and/or in disrepair. Observed throughout the kitchen. Repeat Violation Warning

Basic - Hole in or other damage to wall. Observed at the mop sink. Repeat Violation Warning

Basic - Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles with different liquids not labeled throughout. Warning

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

Intermediate - Spray bottle containing toxic substance not labeled. Observed at the sushi station. The manager labeled it. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed in the kitchen. Repeat Violation

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

Basic - Equipment in poor repair. Observed the reach in freezer gasket torn at the sushi bar.

Basic - Floor tiles missing and/or in disrepair. Observed at the cook line.

Basic - Hole in or other damage to wall. Observed at the mop sink. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed at the cook line. The cook removed the tongs. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reaching cooler gaskets soiled at the cook line.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed a cook touch his face and than prepared a pizza dough.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at the back of the kitchen.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in the warehouse washing area.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form provided via email.Repeat Violation Repeat Violation

Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed the dish machine is not sanitizing. The cook set up the triple sink with chlorine at 100 ppms. Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured. Observed at the bar.

Basic - Floor not cleaned when the least amount of food is exposed.

Basic - Hole in or other damage to wall. Observed at the back of the kitchen. Repeat Violation

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

Basic - Old labels stuck to food containers after cleaning.

Basic - Working containers of food removed from original container not identified by common name. Observed several plastic containers with different foods at the bar not labeled.

Intermediate - Handwash sink used for purposes other than handwashing. Observed several spoons in the hand wash sink at the bar. The manager moved the spoons to the triple sink. Corrected On-Site

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

Intermediate - No soap provided at handwash sink. Observed at the bar. The manager brought soap. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form provided via email. Corrective Action Taken Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Observed a half eaten piece of avocado toast on the cutting board at the sushi station. The manager had it removed and washed rinsed and sanitized the cutting board. Corrected On-Site

Basic - Food stored on floor. Observed large plastic containers with different sauces and cooking oil on the floor. The manager put the containers with food on top of empty containers. Corrected On-Site

Basic - Hole in or other damage to wall. Observed at the back of the kitchen.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in a water temperature of 120°F. The chef turned up the heat on the cook top. Corrective Action Taken

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed big plastic pans next to the sink obstructing access. The dish washer moved the pans. Corrected On-Site

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/

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. Form provided and employees signed it. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form provided. Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout the kitchen and dry storage area.

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

Basic - Equipment in poor repair. Observed the reach in cooler behind the bar gasket torn.

Basic - Hole in or other damage to wall. Observed a hole in the wall above the triple sink at the ware washing area.

Basic - Ice scoop handle in contact with ice. The manager moved it. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed at the cook line. The manager moved it. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed two scoops in water at a temperature of 72°F.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the upright freezer gasket soiled. Observed the hand washing sink soiled at the ware washing area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed behind the dish machine. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed a plastic container containing sugar not labeled at the bar,

Intermediate - - From initial inspection : 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 printed Employee Reporting Agreement form to operator to discuss and knowledge with each employee. - From follow-up inspection 2023-03-22: Time Extended

Intermediate - - From initial inspection : Intermediate - Nonfood-grade basting/food brush used in food or at food/drink preparation area. Observed a "regular" paint brush with metal wrapping used at coffee station to brush away coffee debris. - From follow-up inspection 2023-03-22: Time Extended

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw tuna, raw salmon, raw hamachi, no identified as raw items on the menu.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee provided paper towels. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed a bottle containing all purpose cleaner no labeled, Employee labeled spray bottle. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling tile missing. Observed by back door at kitchen area.

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

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed by ware washing above hand wash sink, and above preparation table. Employee removed fly sticky tape. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at coffee preparation area utensils on water at room temperature 79F.

Basic - Light not functioning. Observed at hood system light burn. Employee replaced light bulb. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash signs on the bathrooms.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. O on counter by coffee machine.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a sponge stored inside handwash sink located under front counter area. Sponge was removed from inside handwash sink. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory on menu or posted regarding raw tuna, raw salmon and raw hamachi used to prepare various sushi food items. Printed and provided consumer advisory sign to operator. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowls with no handle, used to dispense and stored inside food storage containers of sugar, vinegar and rice located under prep counter at kitchen area. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner located on top shelving above food assembly line in front of cookline. Repeat Violation

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly sticky tape hanging over top shelving used to store basil and garlic seasoning containers, located above prep counter.

Basic - Food storage container/container lid cracked or broken. Observed cracked container lid at food storage container of dry rice located between wall and reach in cooler near sushi station.

Basic - Food stored on floor. Observed a plastic container of cooking oil stored on kitchen floor in front of cookline.

Basic - Ice scoop handle in contact with ice located behind front counter. Employee removed ice scoop handle from ice. Corrected On-Site

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

Basic - Interior of oven has accumulation of black substance/grease/food debris located at cookline and at top counter convection oven located next to kitchen push cart used to store metal trays.

Basic - Ripped/worn tin foil used as shelf cover located under shelving where sugar and vinegar storage containers area stored, as well as, on shelving above three compartment sink.

Basic - Working containers of food removed from original container not identified by common name. Observed food storage containers of flour, panko breadcrumbs, sugar and vinegar not labeled/identified, located at kitchen area. Repeat Violation