TONBO HIBACHI GRILLE LLC

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler - rice (51F - Cold Holding); made last night at approximately 8:30 pm, covered, see stop sale Warning

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. 10 ppm after 3 cycles Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 small flies in bar on and by soda gun Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler - rice (51F - Cold Holding); made last night at approximately 8:30 pm, covered Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler - rice (51F - Cold Holding); made last night at approximately 8:30 pm, covered see stop sale cooked carrots (44F - Cold Holding), moved to freezer spaghetti (44F - Cold Holding) Recheck - spaghetti 43F, carrots 39F Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine Repeat Violation Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation Warning

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. Ahi tuna completely thawed, package states to remove from package before thawing, operator removed from package Corrective Action Taken Warning

Basic - Floor soiled/has accumulation of debris. At hibachi stations in dining room, In kitchen under equipment Walls in kitc Repeat Violation Warning

Basic - Food stored on floor. Meat on freezer floor Repeat Violation Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wire racks in kitchen exterior of rice cooker Vent of 2 door cooler Gaskets of reach in cooler on cook line Frame around doors of reach in cooler Exterior of soap and paper towel dispensers Repeat Violation Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cracked shell egg, changed glove with no hand wash

High Priority - Food placed in soiled container/equipment. Bulk seasoning in soiled containers Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 small flies by soda gun in bar Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to adulteration of food product. Ice machine at wait station has black mold like substance inside, water dripping from substance onto ice .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler -rice (55F - Cold Holding)made last night at approximately 8. See stop sale In sushi display - tilapia (44F - Cold Holding); Krab (47F - Cold Holding); salmon (44F); tuna (46F - Cold Holding) removed from walk in cooler at 10:30, operator put ice in case at end of inspection tina 45F, krab 46F, eel 35 F Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stove top Interior of microwave on cook line Interior of reach in cooler at lift top Inside of nozzle of soda gun at bar Interior of ice machine Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Spoons, sponge stored in hand wash sink at sushi bar. Operator removed Hand wash sink in kitchen blocked by rack Cook filled water pitcher in hand wash sink discussed with person in charge Corrective Action Taken Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

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 saki in walk in cooler completely thawed in package

Basic - Employee with no hair restraint while engaging in food preparation. One cook Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. Walls and floors in kitchen, sushi area, under hibachi tables in dining room

Basic - Food contaminated by unsanitized equipment or utensil. See stop sale. Ice

Basic - Food stored on floor. In kitchen and walk in cooler, buckets of sauce Cases of plastic bottles of juice on floor in bar

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of microwave Frame around doors of reach in cooler Gaskets of reach in cooler at end of cook line Soda gun in bar Doors of 3 door cooler in bar Wire shelving units in kitchen

Basic - Old labels stuck to food containers after cleaning. On plastic containers reused for food storage

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler unwashed produce over washed cut produce

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

High Priority - Food placed in soiled container/equipment. Bulk spices in soiled containers. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1small fly in kitchen 6 small flies in bar Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon delivered fresh , no parasite destruction letter available. Warning

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Sugar, Rice, sushi rice in trash containers Warning

High Priority - Stop Sale issued due to adulteration of food product. In wait station room, door gasket of ice machine in ice. See stop sale Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler on cook line- lobster (50F - Cold Holding); tofu (49F - Cold Holding) scallops (48F - Cold Holding) squid (48F - Cold Holding); seaweed salad (50F - Cold Holding); pork dumplings (60F - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In 2 door cooler on cook line - lobster (50F - Cold Holding); tofu (49F - Cold Holding) squid (48F - Cold Holding); seaweed salad (50F - Cold Holding); pork dumplings (60F - Cold Holding in cooler over night, temperatures not taken today. At front counter sushi bar - scallops(48F - Cold Holding) yellowtail (38F - Cold Holding) salmon (46F - Cold Holding); ahi tuna (49F - Cold Holding); shrimp (49F - Cold Holding); in Walk in cooler over night, operator moved back to walk in cooler , moved to sushi counter at 11, 1.5 hours ago, see stop sale Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Reach in cooler in warmer on cook line -rice ( - Hot Holding), made this morning. Operator discarded Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in coolers on cook line Fry baskets Warning

Intermediate - Handwash sink used for purposes other than handwashing. Sponge hand wash sink at sushi bar Corrected On-Site Warning

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

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/ Timothy N. Not present 1 sushi cook, 1 server, 2 cooks Warning

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

Basic - Accumulation of debris on exterior of warewashing machine. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Prep cook, put hat on . Corrected On-Site Warning

Basic - Equipment in poor repair. In wait station room, door gasket of ice machine fallen off door, in ice. See stop sale White Freezer in kitchen, gasket torn Warning

Basic - Ice scoop handle in contact with ice. At wait station Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wire racks in kitchen exterior of rice cooker Repeat Violation Warning

Basic - Raw fruits/vegetables not washed prior to preparation. Avocados at sushi bar, have stickers . Warning

Basic - Silverware/utensils stored upright with the food-contact surface up. Plastic utensils by sushi bar Warning

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation Warning

Basic - Walls, floors soiled with accumulated grease, food debris, and/or dust. Kitchen Under dish machine Repeat Violation Warning

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 12 small flies in bar area under hand sink 8 small flies in sushi bar - From follow-up inspection 2022-11-09: 3 small flies in server area where soda machine and ice machine are 4 small flies in bar 5 in sushi bar area 5 small flies in kitchen Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2022-11-09: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor under all hibachi grills soiled Floor in kitchen under all equipment soiled with grease build up - From follow-up inspection 2022-11-09: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Floor tiles throughout kitchen cracked - From follow-up inspection 2022-11-09: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all cooking equipment on cook line, exterior of reach in coolers - From follow-up inspection 2022-11-09: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on cook line Reach in cooler under sushi window in kitchen - From follow-up inspection 2022-11-09: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. In reach in cooler in sushi bar - From follow-up inspection 2022-11-09: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 12 small flies in bar area under hand sink 8 small flies in sushi bar

High Priority - Sewage/wastewater backing up through floor drains. -Drain over flowing in server area next to drink station, employee walking through the water to get Ice -Drain at bar over flowing into bar area, employees walking through to get to hand sink and make drinks

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. white fin fish (49F - Cold Holding); tuna (47F - Cold Holding); crab (49F - Cold Holding) in sushi bar display case, ambient thermometer is ready 50F, all food put in walk in cooler Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Tray stand hanging on hand sink on cook line Knife and ice scoop in hand sink at bar Bowl in hand sink at sushi bar All items removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels or hand wash sign at hand sink in bar area

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure for sushi rice at sushi bar, inspector provided operator with DBPR Form HR 5022-090 Corrective Action Taken

Basic - Cove molding at floor/wall juncture broken/missing. Cove molding in kitchen around walk in cooler missing

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

Basic - Dead roaches on premises. 1 dead under 3 compartment sink

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone, speaker and charger on shelf above reach in cooler, removed Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor under all hibachi grills soiled Floor in kitchen under all equipment soiled with grease build up

Basic - Floor tiles missing and/or in disrepair. Floor tiles throughout kitchen cracked

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in freezer on cook line

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all cooking equipment on cook line, exterior of reach in coolers

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open can of Celsius in reach in cooler on cook line, removed Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on cook line Reach in cooler under sushi window in kitchen

Basic - Standing water in bottom of reach-in-cooler. In reach in cooler in sushi bar

Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking under hand sink on cook line

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Invoices state salmon is farm raised but not pellet fed. Manager provided letter from company stating salmon is farm raised and pellet fed. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Half and half in cooler at bar at 48F. Half and half in cooler overnight. See stop sale. Manager discarded. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi bar cooler- Salmon 47F, Tuna 48F, Cream cheese 48F, Krab 47F-all items moved to cooler this morning. Employee moved to different cooler. Walk in cooler- Rice 47F, shrimp Tempura 45F, Lobster 46F. Manager turned down cooler and propped open freezer to chill. Bar cooler- Half and Half 48F. In cooler overnight. See stop sale. Manager discarded. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at bar soiled. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by hibachi grill in back dining area and front dining area. Manager placed paper towels at sinks. Corrected On-Site Warning

Intermediate - No soap provided at handwash sink. Soap dispenser not working at back hand sink by hibachi grill. Manager replaced soap. Corrected On-Site 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.some expired 06/2021. Warning

Basic - Floor soiled/has accumulation of debris under kitchen equipment. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of oven/stove at cook line soiled. Exterior of bulk bins soiled. Storage shelves for dishes soiled. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked shrimp held on counter less than 4 hours 48°F , fish roe 60°F held on counter behind sushi bar less than 4 hours, Reach in Cooler, rice held on counter67°F, krab 60°F held on counter less than 4 hours. All food placed in cooler. Walk in cooler pasta (41°F - Cold Holding); shrimp (46°F - Cold Holding); raw chicken (46°F - Cold Holding); krab (46°F - Cold Holding); sushi roll (46°F - Cold Holding); beef (41°F - Cold Holding). Door was not tightly shut during lunch rush per operator. Air coming from the unit was 37°F. Operator closed door tightly. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Repeat Violation Warning

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. See stop sale. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink used to thaw shrimp. Discussed with the operator the importance of using the hand wash sink for washing hands only. Operator removed the shrimp from the hand wash sink. 2nd handwash sink blocked by a bowl of rice. Operator removed and unblocked the sink. Corrected On-Site Warning

Intermediate - Packaged food not labeled as specified by law. Squeeze bottles on the cooks line, bottles of salt and pepper. Discussed the need to label foods once removed from its original container. Warning

Basic - Floor soiled/has accumulation of debris. Cook line, prep area, storage areas Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open drink in walk in cooler Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawed in hand wash sink at room temperature. Temperature 44°F. Operator moved the shrimp to walk in cooler Corrective Action Taken Warning