FRESH ELEMENT

High Priority - - From initial inspection : High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken then grabbed clean strainer; no handwash Employee washed hands Corrected On-Site Warning - From follow-up inspection 2026-02-05: Employee handled raw fish then grabbed clean reach in cooler doors; no handwash Employee washed hands Admin Complaint

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen through rear exit door, put on gloves and began preparing food for customers without washing hands. Operator discussed with employee who then washed hands and changed gloves. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Employee washed hands with no soap. Employee entered establishment from customer entrance, walked into kitchen, washed hands at hand wash sink next to triple sink without soap and then began to prepare and package food for customers. Operator discussed with employee who then washed hands properly with soap. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At triple door low boy reach in cooler; raw fish stored over ready to eat seaweed salad and washed/cut carrots. Operator moved raw fish to lower shelf. At walk-in cooler; raw shell eggs stored over cooked rice. Operator moved raw shell eggs below cooked rice. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Sliding glass door reach in cooler; bean sprouts (53F - Cold Holding). Operator stated not prepared or portioned today, tap water added to bean sprouts 1 hour prior, added ice, second temperature 41F. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking. At prep table; house made cooked tapioca boba, no time mark. Operator stated being held using time as a public health control for less than 1 hour, applied appropriate time mark. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At table top rice warmer; cooked rice (155F - Reheating 11:00/155F/155F 11:40). Operator stated rice reheating since 10:00am in rice warmer on keep warm setting, will not reach 165F for 15 seconds within 2 hours, changed setting on rice warmer, second temperature 165F 11:55am. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen through rear exit door, put on gloves and began preparing food for customers without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

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. Employee touched face/rubbed nose with hand and then handled clean equipment and utensils to continue preparing food for customers without washing hands. Employee touched hair while putting on hair net and then handled clean equipment and utensils to prepare food for customers without washing hands. Operator discussed with employee(s) who then washed hands. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; portioned plastic containers of raw fish roe stored over plastic wrapped trays of cooked eel. Operator moved raw fish roe below cooked eel. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw shell eggs stored over cream cheese. Operator moved raw shell eggs to bottom shelf. At triple door low boy reach in cooler; raw salmon stored over cooked asparagus. Operator moved raw salmon to bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking. House made cooked tapioca boba, no time mark. Operator stated held 1 hour, applied appropriate time mark. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; wonton soup (120F - Hot Holding); miso soup (134F - Hot Holding). Operator stated items reheated prior to being placed in steam table, held 1 hour, reheated to 195F. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked rice (53F - Cooling). Operator stated rice cooling overnight in full/deep container with tight fitting lid, did not reach 41F within 6 hours. See Stop Sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked rice (53F - Cooling). Operator stated rice cooling overnight in full/deep container with tight fitting lid, did not reach 41F within 6 hours. See Stop Sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At sushi low boy reach in; raw fish stored over ready to eat seaweed salad. Operator moved raw fish to lower shelf. Corrected On-Site Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line Flip top cooler; raw beef (48F - Cold Holding); raw shrimp (48F - Cold Holding). Operator stated items not prepared or portioned today, being held in pans overfilled for less than 2 hours, moved overfilled portion to reach in cooler. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. At kitchen; hand wash sink blocked by mop/bucket. Operator moved mop/bucket. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm). Operator added quaternary sanitizer to 200ppm. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At white upright reach in freezer; plastic wrapped/portioned raw fish stored above plastic wrapped/portioned cooked eel. Operator moved raw fish below cooked eel. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At sushi triple door low boy reach in cooler; raw salmon stored over ready to eat asparagus. Operator moved salmon below asparagus. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw chicken stored over raw beef. Operator moved chicken below beef. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At kitchen hand wash sink; paper towel dispenser unable to dispense, paper towels jammed in dispenser. Operator got paper towels out of dispenser. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm). Operator added bleach to chlorine 100ppm. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. White cleaning towel I contact with raw tuna and salmon - operator removed. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - cooked rice (48F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - cooked rice (48F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. miso soup (126F - Hot Holding) prepared fresh this morning held under 2 hours - operator moved to stove for reheat. Recheck 192F reheat. Corrected On-Site

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 copy to operator. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Portioned cooked beef containers prepared 3 days prior not date marked - operator date marked. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At dish area hand sink - hot water faucet not working.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food - Employee removed bracelet. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Portioned beef container on freezer floor - operator moved to shelf. 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. Bowl no handle in cooked rice container - operator removed bowl. Corrected On-Site Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half Corrected On-Site

Intermediate - Identity of food or food product misrepresented. Dot on menu for raw fish but no explanation Educated operator corrected Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Big board menu doesn't identify raw fish. Corrected 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/ Management returned during inspection Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop sugar Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above dry goods

Basic - Equipment in poor repair. Gaskets sushi cooler

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handel in flour Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets reach in freezer Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 46-48 overnight cooling tightly covered

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice 46-48 overnight cooling tightly covered

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Rice 46-48 overnight cooling tightly covered

Basic - Employee with no hair restraint while engaging in food preparation. Male employee handling food without any hair restraint for loose head hair employee put on hairnet. Corrected On-Site Repeat Violation

High Priority - Container of medicine improperly stored. Observed a bottle of Tylenol stored on dry storage rack next to food items. Operator removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. #1: Observed raw fish stored above ready-to-eat vegetables in sushi station reach-in cooler. Operator reversed. #2: Observed raw fish stored over ready-to-eat chicken in walk-in cooler. Operator reversed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut romaine lettuce (52°F - Cold Holding); rice (53°F - Cold Holding) Observed in glass double door cooler next to sushi station. Ambient temperature of cooler is 54°F. Operator states items have been in cooler since noon, making it less than 4 hours. Operator moved items to walk-in cooler for rapid cooling and will call for service on cooler. Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200+ppm) Operator dumped majority of solution and diluted with more water which retested at 50ppm. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed a container of water bottles stored on a small crate that is less than 2 inches tall approximately. Operator moved to a shelf that is 6 inches above floor. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety tempura flour not stored with handle above top of food within a closed container. Operator moved handle. Corrected On-Site

Basic - Observed multiple employees with no hair restraint while engaging in food preparation. Operator made employees put on hats. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed several covered containers inside Two door glass reach in cooler on cook line with cooked rice at 1:53 pm (108°F - Cooling)rechecked at 2:36pm same temperature..cooked brown rice at 2pm (107°F - Cooling)rechecked at 2:36pm same temperature. Per operator products cooling for approximately one hour. At the current cooling rate products will not cooled to 70°F within two hours. Operator uncovered containers and transferred to walk-in cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container with bean sprouts (47°F - Cold Holding)stored inside two glass door reach in cooler on cook line. Per operator product stored for approximately one hour. Per operator product not prepared or portioned today. Operator iced down product Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed a deep container on top rail of flip top cooler on cook line with marinaded shrimp at 2:00pm (60°F - ambient Cooling)rechecked at 2:37pm same temperature Per operator product . Ambient cooling for approximately 15 minutes. At the current ambient cooling rate product will not cooled to 41°F within 4 hours. Operator transferred product to walk-in cooler Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed sushi chef washing whipping cloth in hand washing sink. Educated operator on proper hand washing sink use Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food stored on floor. Observed a container with chicken stored on the floor inside walk-in freezer.