SHIBUI REST

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee enter kitchen and put on pair of gloves to begin preparing sushi without first washing hands.

High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Observed hose attached at triple sink stored inside sink, no air gap. Operator hung up hose. Repeat Violation

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining container of all raw fish in sushi area. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over sliced carrots inside walk in cooler. Operator relocated products for proper storage. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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 raw mahi thawed completely inside reduced oxygen package inside reach in cooler across from sushi station.

High Priority - Toxic substance/chemical improperly stored. Observed bottle of sanitizer stored with clean cutting boards under prep table in back area.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose bibb with hose attached missing vacuum breaker.

Intermediate - Handwash sink used for purposes other than handwashing. Observed sponge stored inside hand sink in kitchen area.

Basic - Cardboard used to line food-contact shelves. Observed cardboard lining shelves inside walk in freezer. Repeat Violation

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

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 raw mahi thawed completely inside reduced oxygen package inside reach in cooler across from sushi station.

Basic - Floor tiles missing and/or in disrepair. Observed cracked floor tiles at kitchen entrance near rice cooker. Repeat Violation

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 94F at cook line. Repeat Violation

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

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed establishment doing reduced oxygen packaging of raw beef without HACCP plan and not properly labeling packages with date and time. As per operator packages are open within 48 hours.

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

Basic - Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves soiled. Repeat Violation

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed multiple raw fish wrapped in non food grade paper towels in sushi prep area. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw mahi stored over margarine inside reach in cooler near walk in cooler. Operator relocated products. Corrected On-Site 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 raw chicken removed from original packaging stored over raw shrimp inside walk in freezer.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored inside broken reach in cooler in dry storage area, 78F. As per operator for less than 4 hours. Operator moved eggs to walk in cooler for rapid cooling. Corrective Action Taken

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand sink next to sushi prep area.

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

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

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

Basic - Current Hotel and Restaurant license not displayed. Operator posted current license. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Observed floor tiles cracked in kitchen area. Repeat Violation

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice paddles stored inside standing water 74F next to rice cookers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at cook line. Repeat Violation

Basic - Outer openings not protected with self-closing doors. Observed exterior door unable to close by itself.

Basic - Single-service articles not stored inverted or protected from contamination. Observed to go boxes stored not inverted at cook line. Operator inverted boxes. Corrected On-Site Repeat Violation

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

Basic - Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves soiled/dusty.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee preparing sushi with ready to eat raw ingredients with bare hands. Advised employee to wear gloves when handling ready to eat foods.

High Priority - Employee washed hands with no soap. Observed employee wash hands without soap in prep area.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towels used to wrap raw salmon stored inside reach in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored over butter inside reach in cooler across from flat top grill.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee working with raw salmon then touched trash can and grabbed clean tray continue to prepare food without changing gloves and washing hands.

Intermediate - Handwash sink used for purposes other than handwashing. Observed container stored inside hand sink near walk in cooler. Operator removed container. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In back area near side door. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed multiple ceiling tiles with water damage.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on prep table in kitchen.

Basic - Floor tiles missing and/or in disrepair. Observed floor tiles crack by hand sink across from cook line.

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

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

Basic - Insect control device installed over food preparation area. Observed bug zapper installed over prep table where sushi rice is stored.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at hand sink next to sushi prep area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed to go boxes stored not inverted on shelf at cook line

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

Basic - Carbon dioxide/helium tanks not adequately secured. Observed carbon dioxide tank not secured next to ice machine. Operator secured tank Corrected On-Site

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on floor inside walk in freezer Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice paddle stored inside standing water 75F next to rice cooker. Operator removed paddle Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled on cook line

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over raw fish inside reach in cooler by walk in cooler. Operator relocated products for proper storage. 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. Observed establishment using time as a public health control for sushi rice with no written procedures. Provided operator with form. Operator printed and filled out form. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine soiled in back area near back door.

Basic - Food stored on floor. Observed bucket of ginger stored on floor inside walk in cooler. Operator picked up ginger and placed on shelf. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside reach in freezer near ice machine.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop with handle stored inside container of sugar in contact with sugar at drink station by dish area.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed bucket of raw chicken thawing at room temperature in back prep area.

Basic - Working containers of food removed from original container not identified by common name. Observed container of sugar not labeled at drink station by dish area.

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. Discussed with operator, and provided printed handout. 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. Discussed with operator, and provided printed forms. Operator, and employees signed the agreement. Corrected On-Site

Basic - Interior of microwave has accumulation of black substance/grease/food debris, located at back preparation area. Operator cleaned it. Corrected On-Site

Basic - Reach-in cooler interior have accumulation of soil residues, located at cooking line. Operator cleaned it. Corrected On-Site

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice machine with mold build up . Repeat Violation Warning - From follow-up inspection 2024-01-18: Interior ice machine with mold build up . Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation Warning - From follow-up inspection 2024-01-18: Wet wiping cloth not stored in sanitizing solution between uses. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler located in the kitchen next to the prep sink observed raw beef (46F - Cold Holding); cooked chicken (46F - Cold Holding), as per manager for less than 4 hours. Employee transferring food to the cooler next to it for a rapid cool.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Corrected On-Site

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

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - In-use tongs stored on equipment door handle between uses. Observed a Tong stored on the oven handle, oven located in the kitchen area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior has grease accumulation, oven located next to the fryer in the kitchen area. Microwave interior soiled, microwave located in the prep area.

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 Jorge Shimabuku, Hironao Yazawa, Eric Lam, Carlos Perez, Argelio Regueiro, Joel Velez. - From follow-up inspection 2022-03-07: 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. At the time of the callback inspection still observed employees Jorge Shimabuku, Hironao Yazawa, Eric Lam, Carlos Perez, Argelio Regueiro, Joel Velez with employee certificate expired. Admin Complaint

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin located at the second floor. - From follow-up inspection 2022-03-07: Accumulation of black/green mold-like substance in the interior of the ice machine/bin located at the second floor. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. - From follow-up inspection 2022-03-07: Ceiling/ceiling tile shows damage or is in disrepair. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Ice machine lid broken. - From follow-up inspection 2022-03-07: Equipment in poor repair. Ice machine lid broken. Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Kitchen area by stove. - From follow-up inspection 2022-03-07: Hole in or other damage to wall. Kitchen area by stove. Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At the server station. - From follow-up inspection 2022-03-07: No handwashing sign provided at a hand sink used by food employees. At the server station. Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken and seafood stored over mushrooms in the drawer reach in cooler located at the kitchen area.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed online menu top roll, beef ceviche, japeruvian ceviche as per operator served raw or under but no specified under consumer advisory.

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

Intermediate - No soap provided at handwash sink. Sushi bar.

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

Basic - Bowl or other container with no handle used to dispense tea.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Prep area.

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed cleaned containers stored on the sushi bar floor.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Baseboard in disrepair by the kitchen entrance.

Basic - Food stored on floor. Observed containers with poultry stored on the walk in cooler floor. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest reach in freezer located at the kitchen entrance.

Basic - In-use tongs stored on hand sink handle between uses.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled in the kitchen area and reach in cooler located at the sushi bar.