THAI SAMURAI

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork in plastic wrap above cooked pork dumplings

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Black mold like substance inside ice machine on white drop plate, water dripping onto ice from black substance.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Towel bucket at sushi station > 200 ppm, corrected to 50 ppm Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Operator put water in bowl of tofu at hand wash sink on cook line

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/ 2 sushi cooks, 2 servers, 1 prep person, 1 cook. Manager, Kanchana, arrived during inspection Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance inside ice machine on white drop plate, water dripping onto ice from black substance. See stop sale. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Beverage on prep table on cook line

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on count by hand wash sink and on sushi prep board, operator called moved to bucket Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 2lbs of Commercially processed reduced oxygen packaged tuna fish in reach-in cooler near sushi bar bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed operator voluntarily discarded fish. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line. Operator placed item in freezer. Rechecked temps a. sprouts (55F - Cold Holding) 48f b. cooked pork egg rolls (50F - Cold Holding) 43f Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected to y-splitter at mop sink without vacuum breaker.

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 on 09-30-2025.

Basic - 2lbs of Commercially processed reduced oxygen packaged tuna fish in reach-in cooler near sushi bar bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed operator voluntarily discarded fish. Repeat Violation

Basic - Accumulation of black substance in the interior of the ice machine/bin. Located in kitchen near dishmachine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Gauge not registering.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding right beside cook line wok Rice noodles (50F - Cold Holding); employee added ice during walk through Reach in cooler bean sprouts (47F - Cold Holding); half pan Plate sitting on cold holding cooler. shrimp (56F - Cold Holding) Put down inside reach in cooler. Retemp Rice noodles (40F - Cold Holding); bean sprouts (43F - Cold Holding); shrimp (35F - Cold Holding) Corrected On-Site

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

Basic - Buildup of food debris/soil residue on equipment door handles. Most handles at cook line

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage water on prep table. Employee moved

Basic - Food stored on floor. Buckets on ginger underneath sushi prep table. Employee moved Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at cook line.

Basic - Standing water in bottom of reach-in-cooler. Opposite of fryer.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple siting around hand wash sink and on cutting boards.

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used in containers on cucumbers and onions in sushi bar

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink on cook line has food debris in it

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 thawed in original packaging, states on package to removed before thawing

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook preparing green peppers with bracelets that hang down onto cutting board, bracelets removed Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in sushi bar soiled

Intermediate - - From initial inspection : 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 to manager Corrective Action Taken Warning - From follow-up inspection 2024-05-14: Time Extended

Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. Emailed to manager Corrective Action Taken Warning - From follow-up inspection 2024-05-14: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler racks spiled with debris Warning - From follow-up inspection 2024-05-14: Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In vert freezer in prep area, raw pork over scallops.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler - rice (60F - Cold Holding) tofu (60F - Cold Holding) rice made yesterday, temperatures not taken today, walk in cooler is not working, repair tech has been called. See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler - rice (60F - Cold Holding) tofu (60F - Cold Holding) rice made yesterday, temperatures not taken today, walk in cooler is not working, repair tech has been called. See stop sale

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 mark. Rice at sushi counter not marked for time. Operator wrote time on tape and put it on warmer. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Cook filled bowl with tofu in hand wash sink

Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for monitoring. Has non- continuous cook form filled out, chicken cooked at 10:30 this morning, no temperatures taken while cooling, chicken not labeled as not completely cooked

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. I prep area, employee beverages, purse, food, all moved to bottom shelf Corrected On-Site

Basic - Equipment in poor repair. Walk in cooler not working, ambient temperature is 55, Repair tech has been called.

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 loaded dirty dishes them removed clean dishes, explained to operator proper handling of clean items and hand washing procedures. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled, reach in freezer and reach in coolers soiled. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Can blocking sink employee moved. 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. Some fish not date marked.

Basic - Cove molding at floor/wall juncture broken/missing. Multiple areas of seating area and kitchen cove molding dislodged from wall.

Basic - Dead roaches on premises. 1 dead roach under 3 compartment sink. I dead roach under shelf on cooks line operator cleaned them both up and sanitized effected areas. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee moved.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on clean table.

Basic - Floor soiled/has accumulation of debris. Debris on floor under equipment

Basic - Single-service articles not stored inverted or protected from contamination. Operator moved them. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple towels in reach in coolers on hot line to soak up excess water, and soiled towels on clean food prep tables.

Basic - Working containers of food removed from original container not identified by common name. Prepped fish and items not labeled by common name.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener soiled -All reach in coolers soiled in kitchen Warning - From follow-up inspection 2022-10-14: Time Extended - From follow-up inspection 2022-10-14: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floors and floor drains under equipment in kitchen. Repeat Violation Warning - From follow-up inspection 2022-10-14: Time Extended - From follow-up inspection 2022-10-14: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pipes behind cooking equipment heavily soiled with grease and food build up. Repeat Violation Warning - From follow-up inspection 2022-10-14: Time Extended - From follow-up inspection 2022-10-14: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment soiled with food debris Warning - From follow-up inspection 2022-08-12: Cooking equipment still has some build up on it. 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. Observed Dishmachine at 0 ppm of chlorine.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above raw shrimp and above bean sprouts and cooked rice in meat make table. Operator reordered items in cooler and stored chicken at bottom with raw shrimp above and bean sprouts and rice above that. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tofu in container stored above top line in bowl at 50F. Operator stated item was stored for less than 2 hours. Operator removed and stored appropriately in cooler. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris. Operator cleaned at time of inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed bowl in sugar on cook line. Operator removed item. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards in rear kitchen area with heavy grooves.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water bottle stored on dry storage shelf above cans. Operator removed water bottle. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food in walk-in cooler stored above food to be served to be public and not properly labeled. Operator removed and stored appropriately below, segregated and labeled food product in bus tub in walk-in cooler Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets of walk-in cooler soiled with food debris and mold like substance. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed Togo containers on cook line not properly inverted at time of inspection. Operator inverted at time of inspection. Corrected On-Site

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

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On front page of sushi menu in "Appetizers, Nigiri and Sashimi, Chefs Selections, and "Makimono Rolls" sections, raw items are not identified. - From follow-up inspection 2022-04-07: On front page of sushi menu in "Appetizers, Nigiri and Sashimi, Chefs Selections, and "Makimono Rolls" sections, raw items are not identified. No changes made Admin Complaint

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket soiled. - From follow-up inspection 2022-04-07: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2022-04-07: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2022-04-07: Time Extended