SOKAI SUSHI BAR KENDALL

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salmon (47F - Cold Holding) raw tuna (47F - ambient); raw shrimp (48F - Cold Holding). As per operator less than 2 hours. - From follow-up inspection 2026-03-10: Raw shrimp 49F Cold Holding, beef wagyu sliders 46F Cold Holding, breaded raw shrimp 51F Cold Holding, breaded raw chicken 47F Cold Holding. Admin Complaint

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Observed walk in cooler front doors handles soiled with grease. - From follow-up inspection 2026-03-10: Observed walk in cooler front doors handles soiled with grease. Time Extended

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw tuna thawed in its original ROP packaging at walk in cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink at warewashing area blocked by a trash can and hood filters.

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/ Observe more than four employees at time of inspection with no certified food manager present. Manage arrived during inspection. Corrected On-Site

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed water filter behind chest freezer at kitchen area missing service date.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at unisex bathroom.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles over warewashing area not smooth and easily cleaned.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed metal pans ,bowls and plastic containers at drying rack not inverted. Employee inverted all items in question. Corrected On-Site

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 tuna thawed in its original ROP packaging at walk in cooler.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers at warewashing area drying rack wet nesting.

Basic - Equipment in poor repair. Observed gasket at cook line reach in cooler torn.

Basic - Reuse of single-service or single-use articles. Observed cut tomatoes stored in original single use container at reach in cooler at sushi station.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over imitation krab inside walk in cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink in dish area blocked by dish cart and garbage can.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed establishment using chlorine for sanitizer, only has quaternary test strips.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink in dish area. Repeat Violation

Intermediate - No soap provided at handwash sink. Observed no soap at hand sink in dish area.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training expired for Omar G 4/14/2025.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handle soiled next to stove

Basic - Equipment in poor repair. Observed gasket torn at reach in cooler next to stove

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

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

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand sink in dish area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on prep table in kitchen

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer at 400+ ppm. Employee diluted concentration to 100 ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at front counter soiled across from cooking range.

Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer bucket inside hand washing sink next to three compartment sink. Bucket was removed. 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 employees engaged in food preparation with no certified food manager on duty.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand washing sink next to three compartment sink.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle inside container of rice at warewashing area.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at cutting board at front counter across from cooking range.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach-in cooler next to cooking range at front counter.

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

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

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed at utensils stored above reach-in cooler next to cooking range.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizer at 400+ ppm. Employee diluted concentration to 100 ppm in sanitizer bucket. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times at three compartment sink area. Repeat Violation Warning - From follow-up inspection 2024-03-29: Observed handwash sink not accessible for employee use at all times at three compartment sink area. Time Extended

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 2024-03-29: Observed ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Time Extended