BOKU SUSHI & GRILL

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over soy sauce in walk-in-cooler Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Windex in spray bottle not labeled Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site

Basic - Food storage container/container lid cracked or broken Lid to cashews has been cut to use as shaker to plastic container Corrected On-Site

Basic - Food stored on floor. Bucket of ginger on floor at sushi station Corrected On-Site

Basic - Reuse of single-service or single-use articles. Cut onions and other vegetables are stored in seaweed salad containers

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used in top of clean vegetables to absorb moisture - operator removed Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket tested over 500 ppm - quaternary, corrected to 200 ppm Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags provided do not have last date marked Repeat Violation

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Facility has a hand full of tags on hand - does not have 90 days Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips to test quaternary buckets

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. Facility has forms - no employees signed off on form, current employees working, signed and dated form Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 2 Employee jackets stored on dry storage shelf

Basic - Food stored on floor. Bin of flour on floor ion cooks line Corrected On-Site

Basic - Reuse of single-service or single-use articles. Flour stored in soy sauce bin

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Water leaking from pipe and/or faucet/handle. Pipe from water heater leaking

Basic - Working containers of food removed from original container not identified by common name. Flour in bin not labeled Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags not dated

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink. Advised that only designated handsinks should be used for handwashing

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Majority of items On Seasonal Specials are served undercooked and not indicated. Operator immediately corrected all menus 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/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Ware washing area. Operator immediately replaced 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. Mayo mix prepared on 2/18 in walk in cooler. Operator immediately dated Sea bass sauce prepared on 2/18. Per operator . Operator immediately dated Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink on table with rice cooker. Operator immediately removed Corrected On-Site

Basic - Ice scoop handle in contact with ice. In ice machine. Immediately corrected Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Air filters on ice machine

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed fruits and vegetables over multiple ready to eat items in walk in cooler

High Priority - Non-food grade paper/paper towel used as liner for food container. Cooked pork roll on paper towels Corrected On-Site

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over spicy mayo

Intermediate - Clam/mussel/oyster tags not marked with last date served. Raw oysters - tags not marked with last date sold

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. Provided operator with handout Corrected On-Site

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. Provided operator with raw oyster advisory, printed and posted during inspection Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

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

Basic - Duct tape used to repair nonfood-contact surface. Torn Duct tape on cooks lane by cooler

Basic - Food storage container/container lid cracked or broken, cooked rice in freezer - container cracked Container holding sugar cracked

Basic - In-use knife/knives stored in cracks between pieces of equipment. Tool used to shuck raw oysters stored on side of cooler in dark corner, advised operator to wash rinse and sanitize after each use and to store In a well lit clean area between uses

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water 85°, operator turned up temp, over 135° when checked again Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sushi station 2 units have no thermometer

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Oysters

Intermediate - Handwash sink not accessible for employee use at all times.scrubber and sponge in sink on cook line. Staff removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line. Staff added paper towels. Corrected On-Site

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.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket. Staff turned over. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employees meal of fish on shelf in walk-in cooler. Staff removed. Corrected On-Site

Basic - Food stored on floor. Oil on cook line. Staff removed. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon in salsa in walk-in cooler. Staff removed. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line on cutting board. Staff removed. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. in rice container Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. In women's restroom. It is provided, but it needs a cover

Basic - Cutting board has cut marks and is no longer cleanable. On far right of sushi station

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on back counter of sushi station next to clean sushi plates Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on counter of expo station Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Sushi prep person wearing watch Corrected On-Site

Basic - Equipment in poor repair. Gasket torn in make table cooler at sushi station

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives under little toaster oven at sushi station Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. In women's restroom

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in make table cooler on cook line

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw quail eggs stored over ready to eat sauce on reach in cooler located at sushi area. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.Raw chicken stored over raw sea bass . Raw beef stored over raw shrimp on walk in freezer. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mass-ago kept on sushi counter for less than 4 hrs with temperature of 70F. Placed in cooler for rapid chill. Corrective Action Taken Repeat Violation

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 . Tempura shrimp kept at sushi area with no time marked. Corrected On-Site

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 food.Bowl use to scoop rice vinegar and no handle. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Employee personal food stored over fish on reach in cooler located at sushi area. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses.Tongs hanging from oven doors.

Basic - Oyster/clam/mussel/crab or other shells purchased from a supplier reused to serve food.

Basic - Silverware/utensils stored upright with the food-contact surface up.Spoons and forks kept on sushi area facing up. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner.Salmon been thawed at room's temperature on counter located on sushi bar. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container.Black cloth napkin use to line fish on cook line.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw beef stored in same container with shrimp at cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese kept on sushi area for less than 4 hrs with temperature of 51F. Chopped yellow tail kept on sushi area for less than 4 hrs with temperature of 50F. Ask manager to place on reach in cooler for rapid cooling. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Cooked tempura shrimp kept on sushi area for less than 4 hrs with temperature of 123F. Ask manager to either cool or reheat , manager decided to dump. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing.Sponges on hand wash sink located on cook line. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable at cook line. .

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Employee Starbucks coffee cup placed over cleaned prep table on dish area.

Basic - Food not stored at least 6 inches off of the floor.Soy sauce kept on cook line and oil kept in between cook line and sushi area. Repeat Violation

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

Basic - No Heimlich maneuver/choking sign posted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters have grease build up.Fan covers dirty on walk in cooler.

Basic - Old labels stuck to food containers after cleaning.Old label on curry sauce on walk in cooler.

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Sauce jugs, buckets of soy sauce. Warning - From follow-up inspection 2022-06-27: Cooking oil on floor in kitchen Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 75 degree water Warning - From follow-up inspection 2022-06-27: Rice scoop in water 76° Time Extended

High Priority - Container of medicine improperly stored. Rubbing alcohol stored with clean utensils in prep area.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Line cook handle raw beef then touch raw mushrooms

High Priority - Raw animal food stored over or with unwashed produce. Shelled eggs over ready to eat foods in walk-in cooler

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over Unwashed vegetables.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

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. Sushi Rice prepared 1 hour prior at open. Operator post start time Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Soups 101°, 112° Operator reheated to 165° Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner stored on hand sink next to 3 compartment sink.

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. Can opener

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by mop bucket next to 3 compartment sink.

Intermediate - Handwash sink used for purposes other than handwashing. Dirty pan stored in hand sink next to 3 compartment sink.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink sink next to 3 compartment sink

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Wasabi in walk-in cooler prepared 2 days prior.

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. PVC cement stored in dry storage area

Basic - Carbon dioxide/helium tanks not adequately secured.

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

Basic - In-use tongs stored on equipment door handle between uses on cooks line.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food in walk-in cooler.

Basic - Working containers of food removed from original container not identified by common name. Bulk corn starch, rice.