FANCY SUSHI AND GRILL

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler on cook line, corn (50F - Cold Holding); raw beef (51F - Cold Holding); raw chicken (50F - Cold Holding); raw shelled egg (58F - Cold Holding); raw shrimp (51F - Cold Holding). Operator stated lids have been open for 2 hours during lunch time. Ambient air thermometer reading 41F, actual ambient air 53F. Repeat Violation Admin Complaint - From follow-up inspection 2026-05-12: At callback, raw shrimp at 47F. Operator put ice on both items. All other Time/Temperature control for safety foods at or below 41F. Admin Complaint

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handing raw chicken with gloves on, employee then went to hand wash sink, did not take off gloves, washed hands with gloved on, then handled ready to eat foods. Manager educated employee. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed streak on cook line in reach in cooler at 58F, for an hour and a half per manager, steak was sitting on a plate above the chill line of the cooler, manager placed steak in ice. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed plastic wrap with a dried piece of shrimp in box, manager cleaned out shrimp. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in ware wash areas blocked by trash can, manager moved trash can. Hand wash sink at end of cook line filled with food debris. Manager cleaned out sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in ware wash area. Manager re filled paper towels. Corrected On-Site

Intermediate - Records/documents for required employee training appear to be falsified. Observed two certifications where white out was applied to the employee name, date of training, and expiration date, information was changed after white out was applied. Manager updated information on a new certificate. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Observed cardboard lining shelves by back door. Manager removed cardboard. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile in ware wash area has a hole In it.

Basic - Cutting board has cut marks and is no longer cleanable. Observed two cutting boards on cook line that are grooved with one having a chunk of the corner missing.

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating In food prep area at wait station at kitchen entrance, employee took food and relocated. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food on food prep table over dood to be served to the public.

Basic - Food stored on floor. Observed box of tempura batter near fryer station on floor manager picked flour up off floor and set it on a shelf. Corrected On-Site

Basic - Garbage on the ground and/or pad around dumpster. Observed unbagged garbage/debris on ground in dumpster area.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between food prep tables. On cook line.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed non food grade drill on shelf with single service food items. Manager removed the item. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce over ready to eat commercially processed garlic.manager relocated the garlic. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping clothes on food prep tables in kitchen area. Manager put wiping clothes in sanitizer buckets. Corrected On-Site

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Observed sanitizer bucked mixed with sanitizer and soap per employee. Employee remade bucket with sanitizer only. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed ketchup in reach in cooler on cook line not labeled.

No child labor law poster. For reporting purposes only. Operator does not have a child labor poster, emailed operator a child labor poster. Corrective Action Taken

High Priority - Stop Sale issued due to adulteration of food product. Commercially processed reduced oxygen packaged fish not removed from reduced oxygen package. In reach in cooler in sushi bar, ten (10) packages of thawed fish still in sealed reduced oxygen packages. Fish discarded. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler on cook line, raw chicken and raw shrimp 50F. Both items placed into service approximately 30 minutes prior. Both items moved to walk in cooler to cool. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Two spray bottles containing chemical cleaner hanging on rack next to and above wine bottles. Chemicals moved and stored correctly. Corrected On-Site Repeat Violation Admin Complaint

Basic - Cardboard used to line food-contact shelves. Dry food storage racks near cook line in kitchen. Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish not removed from reduced oxygen package. In reach in cooler in sushi bar, ten (10) packages of thawed fish still in sealed reduced oxygen packages. Fish discarded. See stop sale.

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap above rear exit screen door in kitchen.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop for crunchy topping on pass through window in kitchen. Scoop moved and stored correctly. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in dish area. Manager posted sign. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink in back kitchen. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. On top of sushi bar, black single use containers are not inverted. Manager inverted containers. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On cook line in flip top cooler, raw eggs, raw beef and raw shrimp stored over ready to eat sauces. In walk in cooler, raw shrimp stored over ready to eat sauces. All items moved and stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In sushi bar, raw fish eggs on countertop 63F. Eggs removed from reach in cooler approximately 30 minutes prior. Eggs moved to reach in cooler to cool.

High Priority - Toxic substance/chemical improperly stored. In server station on shelf below counter, chemicals stored next to single use forks. On shelf below prep table near cook line, spray bottle containing chemical cleaner stored next to bottle plastic water. Chemicals moved and stored correctly. Corrected On-Site

Intermediate - No soap provided at handwash sink. Hand washing sink in server station. Soap provided. 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. No written plan could be provided. Inspector emailed Time As Public Health Control Paperwork. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop crunchy topping near cook line. Bowl removed. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Multiple shelves lined with cardboard throughout kitchen.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic style tiles in kitchen are not sealed/painted.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles on prep tables in kitchen and in sushi bar next to clean equipment. Bottles moved and stored correctly. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple employee phones on shelves in sushi bar nest to single use items. Phones moved and stored correctly. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. In walk in freezer.

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under sushi bar. Floor under equipment in kitchen. Floor under racks in dry storage area. Floor under ice machine in kitchen. Floor in restrooms.

Basic - Garbage on the ground and/or pad around dumpster. Shared dumpster outside establishment.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in sushi bar. Inspector emailed sign. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryer in kitchen. Exterior of rice cookers in kitchen.

Basic - Uncleanable knife block in use to store knives. Knife block on cook line in kitchen.

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook on line took a drink from cup no lid no straw and went back to flipping shrimp over on grill. Advised to wash hands

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. Emailed flyer over Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Handsink on line used as a dump sink. Handsink in sushi area used to thaw tuna

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. Tuna thawing in handsink on sushi line still in vacuum sealed. Moved to cooler explained to open seal

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple personal drinks, moved Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook on line, provided hat Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sushi station up front, manger provided thermometer Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. 6-1-23

Intermediate - Handwash sink used for purposes other than handwashing. handsink near drink station used to store lettuce scraps Handsink on cook line used to store spatulas, Moved Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink near dishwasher, provided Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked Krab meat in walk in cooler from previous day. Dated Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employee Eating on line next to line cooler on prep table, moved Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food in walk in freezer, moved Personal drinks in glass cooler moved Corrected On-Site

High Priority - Employee washed hands with no soap. Employee washed hands at back hand sink with no soap Warning

Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Establishment offers red snapper on the menu but orders Red Sea bream used as red snapper. Under Teriyaki section of menu red snapper is offered. Admin Complaint

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ YU CHEN 4/5/2022 Warning

Intermediate - Handwash sink not accessible for employee use at all times. Multiple empty soy sauce buckets stored in front of handsink next to dish machine

Intermediate - Handwash sink used for purposes other than handwashing. Handsink near glass cooler used to store lettuce for salads, moved Corrected On-Site Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips to text chlorine dish machine or triple sink

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handsink near dish machine, employee fixed Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noddles and fried crab sticks in walk in cooler from previous day Warning

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. John and one other Warning

Basic - Bowl or other container with no handle used to dispense food. Bowl in sugar used as scooper. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent In walk in cooler filled with. Dust

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal Aquafina water bottle over prep area Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Personal drink in sushi cooler, moved Corrected On-Site Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Krab meat thawing in triple sink in standing water, moved to cooler Corrected On-Site Warning

Basic - Working containers of food removed from original container not identified by common name. Large container with white substance inside of soy sauce buckets, manager labeled sugar. Corrected On-Site Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Rice cooker waned at handsink and placed back into use, sent to sink to re wash and sanitizer

Intermediate - Handwash sink used for purposes other than handwashing. 1)Washing pot in handsink 2) ice dumped in hand sink in sushi bar area

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

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/ 7 employees on shift, no certified ,manager on shift at this time

Intermediate - Spray bottle containing toxic substance not labeled. Blue substance in clear spray bottle

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink next to clean plates over line Personal drink over top shelf on make line

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in freezer multiple bags and containers states employee foods

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between prep table and cooler Repeat Violation

Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons in sushi area in plastic containers with the food contact side up

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine upper area of defector Warning - From follow-up inspection 2022-02-07: Still needs attention Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Clear and black containers stacked wet in dish area Warning - From follow-up inspection 2022-02-07: Still needs attention Time Extended

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 ppms. Primed 100 ppms Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp tempura 60° stacked to high, placed over flowing amount in another pan, Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink near dishwasher blocked by rolling trash can, moved Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets needs clean8ng flip top cooler in kitchen and in between lids of flip top coolers on line

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. Personal black thermo bottle on prep cooler area

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in freezer personal bags of food stored with and over foods for customers,

Basic - Food not stored at least 6 inches off of the floor. Containers of chicken on floor on walk in freezer Container of raw shrimp on floor of walk in coolerv

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between cooler and prep table, moved Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Krab, and shrimp .Thawing in standing water . Shrimp placed under running water, krab moved Corrective Action Taken