KAIYO

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw poultry over cut lettuce Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink.

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

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. The can opener blade is soiled

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.

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. Stanley 2/23/26

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Cloth used as a food-contact surface. Terry cloth Towel under vegetable in lift lid unit

Basic - No handwashing sign provided at a hand sink used by food employees.in kitchen

Basic - Open dumpster lid.

High Priority - Container of medicine improperly stored of. Shelf is sushi area holding clean utensils

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.

High Priority - Toxic substance/chemical improperly stored. Scent bomb stored on shelf in sushi area holding clean utensils.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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.

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.

Basic - Bowl or other container with no handle used to dispense in flour

Basic - No Heimlich maneuver/choking sign posted.

Basic - Open dumpster lid.

Basic - microwave has accumulation of black substance/grease/food debris.

High Priority - Raw fish stored over/not properly separated from ready-to-eat sauces is squeeze bottle at sushi station . Raw shell eggs stored over milk in prep room stand up cooker

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice at sushi area 82F, not date or time marked

Intermediate - Handwash sink used for purposes other than handwashing. A hose is stored in the handwashing sink at front service area

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Basic - Clean water pitchers stored below soap or paper towel dispenser exposing the items to drips from people's hands.

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 12 pieces of thawed raw tuna in unopened vacuum package in the walk-in cooler. 37F

Basic - Food stored on floor in dry storage room

Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses.

Basic - In-use ice scoop stored on soiled surface between uses.

Basic - No handwashing sign provided at a hand sink used by food employees in the bathroom

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets are soiled at front bar area

Basic - Standing water in bottom of reach-in-cooler in dry storage room

High Priority - Raw fish stored over/not properly separated from ready-to-eat food, herbs in stand up cooler in prep room

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice in holding unit at 78F. chef discarded thar was left over from last night . Corrective Action Taken

Intermediate - Can opened soiled with food debris.

Basic - Bowl or other container with no handle used to dispense panko, flour, sugar

Basic - Carbon dioxide/helium tanks not adequately secured.

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. Raw tuna unopened and thawed in stand up cooler , and in walk in cooler

Basic - Floor area(s) covered with standing water.

Basic - Gaskets on reach in sushi station cooler in poor repair.

Basic - In-use ice scoop stored on soiled surface between uses.

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

Intermediate - Clam tags not marked with last date served.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled

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 - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.

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.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Carbon dioxide/helium tanks not adequately secured. In dry storage and

Basic - Clean dishware stored next to handwash sink below soap or paper towel dispenser exposing the items to drips or splash from people's hands at sushi area .

Basic - Food stored on floor in dry storage and walk-in cooler

Basic - Ice machine exterior soiled.

Basic - No handwashing sign provided at a hand sink used by food employees in kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The exterior of Blue ice scoop holder is soiled .

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.0 ppm 200ppm quaternary Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Sushi rice left out over night @ 80 F .

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi rice lef over from last night at 80F.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.sushi rice at 80 F left out overnight. Stop sale

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At bar the soda gun is soiled. Can opener blade is soiled

Intermediate - Handwash sink not accessible for employee use at all times. Garbage can in front of hand wash sink.in kitchen

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. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink in dish area . The hot water dial doesn't work. No water and know just spins freely

Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean Sushi rice mixing brown stored on the floor in dry storage room

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. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and chewing gum on shelf in food service area

Basic - Equipment in poor repair. Ice machine lid is cracked

Basic - Floor area(s) covered with standing water at bar by floor drain. Water coming from reach in cooler

Basic - Food stored on floor in walk-in cooler and freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The bar Soda gun holster is soiled The blue Ice scoop holder on out door ice machine is soiled .

Basic - Standing water in bottom of reach-in-cooler holding water bottles and milk and mixersin bar area,

Intermediate - Can opener blade soiled with food debris, mold-like substance or slime.

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.

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.

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

Basic - In-use knife/knives stored in cracks between pieces of equipment.

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.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Jean , Fauna,

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - No handwashing sign provided at a hand sink used by food employees, in kitchen

High Priority - Raw animal food stored over or with unwashed produce. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Container stored in handwash sink

Basic - Accumulation of lime scale on the inside of the glass machine at bar

Basic - Bowl or other container with no handle used to dispense food. Cup in ponzu sauce

Basic - Carbon dioxide/helium tanks not adequately secured @ Front bar

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bar Beer cooler gasket is soiled

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.

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. Sami Adella 4/16/21

Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen