KAWA JAPANESE STEAK HOUSE & SUSHI

High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately - 9 rodent droppings on floor under storage shelf in 19 on same shelf next to buckets of sauce 25 under hibachi table in unused dining room 2 on floor in north dining room 10 on floor around bar 1 on bench at table by bar 1 on ledge by table by bar 5 on floor in bar 6 unspder shelf in sushi bar 18 under glass door cooler on cook line 5 under wok table on cook line 10 on floor in liquor storage room Chewed candy wrappers and other paper on floor in liquor room. Orange with teeth marks under cooler in bar Repeat Violation - From follow-up inspection 2025-03-04: 1 Live rodent under hibachi grill in unused dining room. Approximately 8 rodent droppings under hibachi grill in unused dining room 1 rodent dropping by back door 5 rodent droppings on floor in hole if shelf on left side of 3 compartment sink in bar 1 rodent dropping on floor in sushi bar in front of cooler 1 Dead rodent on tubing under sink in bar. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards at lift top cooler - From follow-up inspection 2025-03-04: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. In ladies room in left side of vanity - From follow-up inspection 2025-03-04: Time Extended

Basic - - From initial inspection : Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Cypress Wood bowl used for sushi rice, discussed options with operator - From follow-up inspection 2025-03-04: It in use, hanging on wall Time Extended

High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately - 9 rodent droppings on floor under storage shelf in 19 on same shelf next to buckets of sauce 25 under hibachi table in unused dining room 2 on floor in north dining room 10 on floor around bar 1 on bench at table by bar 1 on ledge by table by bar 5 on floor in bar 6 unspder shelf in sushi bar 18 under glass door cooler on cook line 5 under wok table on cook line 10 on floor in liquor storage room Chewed candy wrappers and other paper on floor in liquor room. Orange with teeth marks under cooler in bar Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards at lift top cooler

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. In ladies room in left side of vanity

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Cypress Wood bowl used for sushi rice, discussed options with operator

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Glass door cooler at end of cook line.

Basic - Standing water in floor drain/floor drain draining very slowly. Mop sink has standing water, floor drain in dish room gas standing water to top of drain plumber has been called Corrective Action Taken

High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately - 12 rodent droppings In liquor cabinet on shelves 30 under dry storage shelf in back hallway 3 on top of bucket of soy sauce 8 under shelf by ice machine 2 on floor in sushi bar 10 under reach in cooler on cook line 15 under wok table Repeat Violation

High Priority - Stop Sale issued due to adulteration of food product. interior of the ice machine/bin. Ice machine by dish room, water dripping from black / pink mold like substance onto ice, s

Intermediate - Food-contact surface soiled with food debris, stained White board at lift top

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine by dish room, water dripping from black / pink mold like substance onto ice, see stop sale Reach-in cooler interior/shelves have accumulation of soil residues. Vertical glass door cooler on end of cook line

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

Basic - Ice scoop handle in contact with ice. In ice machine in kitchen, operator removed Corrected On-Site

High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. Appropriately 8 rodent droppings under wok table on cook line 4 rodent droppings under glass door cooler on cook line 4 rodent droppings on floor on cook line by prep table across from wok 5 rodent droppings under hand wash sink on cook line by walk in freezer 4 rodent droppings under ice machine in kitchen 10 rodent droppings under bag in box soda in kitchen 18 on shelf on liquor closet 20 on floor under dry storage shelf in back room 7 under shelf in sushi bar 20 on floor by 2 door cooler in sushi bar 6 in empty space between glass door cooler and cabinet in bar 14 along wall of room used for employee storage, under chairs - From follow-up inspection 2024-12-11: 2 droppings observed under bag in box beverage rack 2 droppings found on opposite side of cook line on floor 1 Dropping on cook line 1 in back room used by staff Operator disposed of droppings and sanitized the area. Total 6 droppings Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler in sushi bar milk (48F - Cold Holding), see stop sale Repeat Violation - From follow-up inspection 2024-12-11: No milk in cooler of sushi bar. Time Extended

Basic - - From initial inspection : Basic - Employee eating in a food preparation or other restricted area. Employee eating in dish room, moved to dining room Corrective Action Taken - From follow-up inspection 2024-12-11: Restaurant not open at time of inspection. Time Extended

High Priority - Rodent activity present as evidenced by rodent droppings found. Appropriately 8 rodent droppings under wok table on cook line 4 rodent droppings under glass door cooler on cook line 4 rodent droppings on floor on cook line by prep table across from wok 5 rodent droppings under hand wash sink on cook line by walk in freezer 4 rodent droppings under ice machine in kitchen 10 rodent droppings under bag in box soda in kitchen 18 on shelf on liquor closet 20 on floor under dry storage shelf in back room 7 under shelf in sushi bar 20 on floor by 2 door cooler in sushi bar 6 in empty space between glass door cooler and cabinet in bar 14 along wall of room used for employee storage, under chairs

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. milk (48F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler in sushi bar milk (48F - Cold Holding), see stop sale Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Employee eating in dish room, moved to dining room Corrective Action Taken

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 ppm, primed machine, still 0 ppm. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler, cooked broccoli (49F - Cold Holding)made approximately 3 hours ago, above fill line in cooler , operator discarded Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at lift top cooler on cook line Warning

Intermediate - Handwash sink not accessible for employee use at all times. Trash can in front of of sink on end of cook line, operator moved Hand wash sink in dish room blocked by large dish rack. Corrected On-Site Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand wash sink in bar Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen by glass door cooler Corrected On-Site Warning

Basic - Bathroom facility in disrepair. Employee bathroom, toilet not working, odor in room, to go items and tools stored in bathroom Warning

Basic - Objectionable odors in bathroom or other areas of the establishment. In employee bathroom Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Glass door cooler on end of cook line Warning

Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Soufflé cops and to go boxes in bathroom by kitchen. Removed Corrected On-Site 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. Dish machine at 0ppm, line was not fully in sanitizer bucket, now at 100ppm Corrected On-Site Warning

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handling dirty dishes then putting clean dishes on rack from dish machine Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (47F - Cold Holding) in reach in cooler, operator put ice on product Corrective Action Taken 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. Rice At sushi bar, employee was able to determine when rice was put at sushi bar Corrective Action Taken Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 compartment sink Warning

Intermediate - Handwash sink not accessible for employee use at all times. -Hand sink in sushi bar blocked by upright refrigerator -Hand sink in dish area blocked by rack, rack removed -Hand sink on cook line blocked by garbage can, garbage can removed Repeat Violation Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi bar appetizer on menu does not state which items are raw Warning

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. Refrigerator added in sushi bar Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No items in walk in cooler date marked Warning

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

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -37 flies on tape above food prep area on cook line -52 flies on tape above food prep area in back Fly tape removed from all areas Corrected On-Site Warning

Basic - Cove molding at floor/wall juncture broken/missing. By back door Warning

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

Basic - Employee eating in a food preparation or other restricted area. Employee eating in kitchen, employee removed plate of food from kitchen Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sound bar and woofer on shelf above reach in cooler Warning

Basic - Employee with no hair restraint while engaging in food preparation. Employees put hats on Corrected On-Site Warning

Basic - Food stored on floor. Bucket of soy sauce on cook line Container of oil on cook line Items put on shelf Corrected On-Site Repeat Violation Warning

Basic - No copy of latest inspection report available. Warning

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

Basic - Stored food not covered. Scallops, steak, shrimp, lobster,broccoli, chicken, noodles in walk in cooler not covered Warning

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

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed the cook cutting green onions for cold consumption. I had the cook wash his hands and then put gloves on. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed the current license expired 2-1-22. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following: Salmon at 50F The cook put the salmon in a different cooler to rapidly cool down. After 20 minutes the salmon was 45F. Corrective Action Taken Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed the vacuum breaker broken on the mop sink. Warning

Intermediate - Handwash sink not accessible for employee use at all times.all 3 handsinks were blocked. Handsink 1 had a metal scrubbie in it. Handsink 2 had a garbage can blocking the sink. Handsink 3 at dish had a garbage can and plastic pans blocking the sink. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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.Observed all but one employee training certifications expired. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed the interior of the ice machine with black mold like substance on the inside, Repeat Violation Warning

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed lemons in a container stored directly on the ice used for customer drinks. Employee moved the container out of the customer ice and put the container of lemons on ice with another container. Corrected On-Site Warning

Basic - Cutting board has cut marks and is no longer cleanable. Observed the yellow cutting board with excessive grooves on the cutting board. Warning

Basic - Food stored on floor. Observed pork and shrimp stored on the floor. Repeat Violation 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. Operator had rinse agent hooked up to hose provided for sanitizer. After the correction was made sanitizer ppm was still at 0ppm, operator set up 3 compartment sink to be used until a repairman could make necessary repairs. Warning

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face mask and then began prepping salads with no hand wash, cook touched face mask and then touched clean utensils on the cook line. Discussed proper hand washing. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Heavy mold build up in the interior of the ice machine on the guide and the interior sides of the machine Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar; tuna (45 - Cold Holding); salmon (46 - Cold Holding); krab (46 - Cold Holding). Ambient air temperature is 46°F, operator stated that the staff tuned on the sushi bar units at 11am just prior to opening and the food that was in them had been relocated from the reach in cooler behind the sushi bar. Food in that unit had temperatures below 41°F cold hold. Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided both Big 6 poster. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Behind sushi bar hand wash sink has items stored in it, scrubber found in sink near kitchen entrance and food containers stored in sink at the end of the cooks line Next to dish machine hand wash sink blocked by cart holding utensils Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at the end of the cook line. Corrected On-Site Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Near sink at entrance of the kitchen and employee restroom Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Between cook line and dish line. See stop Sale Warning

Basic - Accumulation of dead or trapped insects, in control devices. Accumulation of approximately 30 dead flies on pesticide strips in food prep and storage areas. Operator removed strips Warning

Basic - Bathroom facility not clean. Toilet and sink heavily soiled Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on top shelf of make table above food and next to clean dishes. Open removed the cup Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Shirts and other clothing were stored on top of boxes of beverage concentrate. Operator removed the personal items Repeat Violation Warning

Basic - Employee with no hair restraint while engaging in food preparation. Employee making salads. Discussed the need to wear hair restraints with operator. Warning

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. 7 fly sticky tapes hanging from the ceiling on cook line, prep area, above clean dishes and food storage Corrected On-Site Warning

Basic - Food stored on floor. Cases of food stored on the floor in both walk in cooler and freezer. Discussed the need to store all food a minimum of 6" off the floor Warning