KINGDOM SUSHI

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over milk, dairy products/walk in cooler. Raw salmon over bananas and cut vegetables/walk in cooler. Raw salmon stored over cut vegetables/sushi reach in cooler. - From follow-up inspection 2025-02-21: Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/establishment open without an inspection since January. Changed to a sushi restaurant/making changes to the entire establishment without a plan review. Adding a bar, sushi station, dish machine and cook line equipments. Warning - From follow-up inspection 2025-02-21: Time extended. Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin./big ice machine in storage room interior soiled. - From follow-up inspection 2025-02-21: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2025-02-21: 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./0ppm, set up 3 compartment sink (quat 200ppm). Warning

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands./observed kitchen female employee touched nose with gloves on and keep working with food.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded./tilapia served raw under ceviche dishes/ Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over milk, dairy products/walk in cooler. Raw salmon over bananas and cut vegetables/walk in cooler. Raw salmon stored over cut vegetables/sushi reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Home made bone marrow (pork) sauce cold holding at 44F, less than 4 hours per manager/moved to walk in freezer/rechecked 37F/ Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./sushi rice holding at 80F, less than 4 hours. Time control plan not available and no time marked. Will add to time plan per manager.

Intermediate - Handwash sink used for purposes other than handwashing./towels, utensils inside sushi station hand sink/ Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./quat and chlorine strips not available.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sushi station hand sink. Kitchen hand sink. Ice machine room hand sink. Bar hand sink.

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/establishment open without an inspection since January. Changed to a sushi restaurant/making changes to the entire establishment without a plan review. Adding a bar, sushi station, dish machine and cook line equipments. Warning

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

Intermediate - No soap provided at handwash sink. Sushi station hand sink.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin./big ice machine in storage room interior soiled.

Basic - Bowl or other container with no handle used to dispense food./bowl used to scoop salt/ Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./employee's drink on prep table/sushi station and kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's bag stored with food, kitchen bottom shelf. Cell phone charging on cook line prep area.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./sushi chefs wearing watchers, brackets while making sushi rolls/ Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation./2 sushi chefs/ Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation./all 4 sushi chefs/ Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Exterior door has a gap at the threshold that opens to the outside./exit door.

Basic - Food stored on floor./buckets of vinegar on kitchen floor.

Basic - No handwashing sign provided at a hand sink used by food employees. Sushi bar hand sink. Kitchen hand sink. Bar hand sink.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw fish thawed in standing water. Cooked shrimp thawed in hot standing water.

Basic - Working containers of food removed from original container not identified by common name./flour and salt containers on kitchen top shelf/ Corrected On-Site