SUSHI SAKE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over peeled onions inside walk in cooler. Operator placed chicken at bottom of shelves. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Egg wash (52F - Cold Holding) as per operator for less than 4 hrs. Next to cook line. Advised employee to add ice on product. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed sushi rice and butter at cook line without time mark. As per operator for less than 4 hrs. Operator properly marked the products. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container and sponges stored inside hand sink at cook line. Observed strainer inside hand sink at bar. Operator removed the items. Corrected On-Site

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 food employees engaging in food preparation without CFM present.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl inside rice and inside sugar container at kitchen. Operator removed the bowls. Corrected On-Site Repeat Violation

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee opened drink on cutting board across cook line. Operator removed the cup. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal cup and umbrella stored next to clean plates and bowls at kitchen area.

Basic - Food stored on floor. Observed oil stored on floor at dry storage.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawing at room temperature. As per operator for less than 4 hrs. At prep area. Operator started to prepare the products. Corrective Action Taken

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

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside display cooler at sushi station wahoo (52F - Cold Holding); eel (50F - Cold Holding); white fish (53F - Cold Holding); raw salmon (47F - Cold Holding); raw tuna (46F - Cold Holding). As per operator for less than 4 hrs. Operator stated that the door was left open during rush time. Observed raw beef (50F - Cold Holding), veggie gyoza (56F - Cold Holding); shrimp dumplings (52F - Cold Holding); spring rolls (51F - Cold Holding) inside reach in cooler across cook line. As per operator for less than 4 hrs. Operator stated that the door was left open during rush time. Warning - From follow-up inspection 2025-08-25: Observed inside display cooler at sushi station white fish (31F - Cold Holding); raw salmon (30F - Cold Holding); raw tuna (30F - Cold Holding). Observed wahoo and eel not available at the time of callback. Observed raw beef (48F - Cold Holding), veggie gyoza (61F - Cold Holding); shrimp dumplings (60F - Cold Holding); spring rolls (54F - Cold Holding) inside reach in cooler across cook line. As per operator for less than 2 hours. Admin Complaint