HIBACHI BUFFET SUSHI & GRILL

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked rice at 90f at 2:00 cooked at 11:30 am in walk in cooler employee discarded cooked rice. Corrected On-Site

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. See stop sale. Observed cooked rice at 90f at 2:00 cooked at 11:30 am in walk in cooler employee discarded cooked rice. Corrective Action Taken

High Priority - Live, small flying insects found 2 flying insects in back kitchen, Manager removed flies. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.1 fly landed on raw pork on food prep table in kitchen, employee discarded food. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice shoots at beverage station soiled with mold like buildup at beverage stations.

Intermediate - Handwash sink not accessible for employee use at all times.buckets stored in front of handwashing sink in food prep area , Manager removed Corrected On-Site

Intermediate - No soap provided at handwash sink in food prep area.Manager placed soap at handwashing sink. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public.Observed employee personal raw fish stored over ready to eat food in walk in cooler closet to dishwasher.

Basic - Equipment in poor repair. Reach in freezer chest door where broken on multiple coolers.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap in back entry door

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. In back kitchen area, Manager removed fly sticky tape . Corrected On-Site

Basic - Unpackaged food not protected from environmental sources of contamination during preparation. Flying insect on raw pork being prepared in back kitchen, employee discarded pork and removed fly from kitchen.

High Priority - Observed: Single-use gloves not changed as needed after changing tasks or when damaged or soiled. All cooks on cook line engaging in food preparation have very soiled gloves and are changing tasks from raw food to clean utensils Warning Priority: High Priority

High Priority - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked noodles (57F - Cold Holding) cooked octopus (60F - Cold Holding) no temperature monitoring, unable to determine how long it has been inside cooler Repeat Violation Admin Complaint Priority: High Priority

High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cooked noodles at 57F in reach in cooler -mussels (48F - Cold Holding); shrimp (45F - Cold Holding); salmon (44F - Cold Holding); cut tomatoes (46F - Cold Holding) in walk in cooler -Krab (49F - Cold Holding); krab (44F - Cold Holding); shredded Krab (46F - Cold Holding); shell eggs (49F - Cold Holding) in sushi bar cooler -cooked noodles (48F - Cold Holding); cooked white rice (47F - Cold Holding); raw chicken (47F - Cold Holding); cut tomatoes (58F - Cold Holding); Kimchi (57F - Cold Holding); cooked octopus (60F - Cold Holding); krab meat (48F - Cold Holding); raw beef (46F - Cold Holding) on buffet tables No temperature monitoring Repeat Violation Admin Complaint Priority: High Priority

High Priority - Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (124F - Hot Holding); mussels (102- Hot Holding) on buffet table Repeat Violation Admin Complaint Priority: High Priority

Intermediate - Observed: Handwash sink not accessible for employee use at all times. Blocked with trays sitting on top of hand sink on cook line, tray removed Corrected On-Site Repeat Violation Warning Priority: Intermediate

Basic - Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees water bottles in cook line area and food prep area Warning Priority: Basic

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

Basic - Observed: Floor tiles missing and/or in disrepair in the dishwashing area Warning Priority: Basic

Basic - Observed: No mop sink or curbed cleaning facility provided at establishment. Mop sink not functioning properly, drain is completely clogged, operator states they are dumping the water down the drain out back Warning Priority: Basic

Basic - Observed: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink next triple sink on cook line Warning Priority: Basic

High Priority - - From initial inspection : 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. Dishwasher machine tested at zero ppm. Discussed with employees not to use dish machine until fix Warning - From follow-up inspection 2024-10-03: Dishmachine at 10 ppm Operator ran twice and primed machine. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding shrimp 44 f raw beef 44 f sushi 52 f sushi sushi bar. Repeat Violation Warning - From follow-up inspection 2024-10-03: Raw Shrimp 46f , second temperature taken at 2:03 pm at 43f raw beef 51f, second temperature taken at 2:03pm at at 49f.Operator removed and placed in the freezer **Admin Complaint Admin Complaint Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Warning - From follow-up inspection 2024-10-03: None during this visit Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink by walk in freezer blocked by step ladder and reach in freezer. Warning - From follow-up inspection 2024-10-03: Operator removed brooms in front of sink next to the ice machine . Time Extended Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.Observed time marking but not written plan for sushi rice or sushi items that are sitting on buffet bar. Warning - From follow-up inspection 2024-10-03: Operator printed plan during our inspection,we reviewed the procedure and the operator completed the form Time Extended Corrected On-Site

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cellphones and car keys in different food areas throughout the kitchen in cook line, food prep and dry shelf area next to plates Warning - From follow-up inspection 2024-10-03: Car keys on food counter , employee removed Time Extended Corrected On-Site

Basic - - From initial inspection : Basic - No copy of latest inspection report available. Warning - From follow-up inspection 2024-10-03: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Stop Sale issued on time/temperature control for safety food due to temperature abuse. fried chicken (114F - Cooling) 1st temp at 1:06pm cooked at 12:00 pm 2nd temp92 f at 2pm cooked chicken 120 f 2nd temp 113 f at 2:05 pm. Chicken was sitting on a cart after cooking employees moved to walk in cooler did not meet requirements. Warning

High Priority - Dented/rusted cans present. See stop sale. 2 dented cans of peaches. Located on dry good shelf. 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. Dishwasher machine tested at zero ppm. Discussed with employees not to use dish machine until fix Warning

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 began food preparation. Discussed with employee the importance of hand washing Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employees washing pans that had raw fish with soap and water only no sanitation and placed dishes on shelf to dry. Discussed with management the importance of hand washing. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies on the cooks line not landing on food Admin Complaint

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For raw salmon. Warning

High Priority - Nonfood-grade bags used in direct contact with food. Meats and vegetables in direct contact with non food grade bags in walk in cooler Repeat Violation Warning

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Warning

High Priority - Raw animal food stored over or with unwashed produce.raw fish over avocados in walk in Cooler. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. fried chicken (114F - Cooling) 1st temp at 1:06pm cooked at 12:00 pm 2nd temp92 f at 2pm cooked chicken 120 f 2nd temp 113 f at 2:05 pm. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding shrimp 44 f raw beef 44 f sushi 52 f sushi sushi bar. Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked rice 103 f on sushi bar line. Warning

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washed hands in prep sink. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink by walk in freezer blocked by step ladder and reach in freezer. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.Observed time marking but not written plan for sushi rice or sushi items that are sitting on buffet bar. Warning

Basic - 37 dead flies located on 2 separate sticky traps above the dry good shelf and reach in freezers. Manager removed traps from ceiling. on premises. Admin Complaint

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Silverware not inverted Warning

Basic - Current Hotel and Restaurant license not displayed. observed 2024 Repeat Violation Warning

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Multiple employees chewing gum on prep line. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cellphones and car keys in different food areas throughout the kitchen in cook line, food prep and dry shelf area next to plates Warning

Basic - Food stored on floor. Sauce buckets on floor. Watermelon on floor in walk in cooler. Repeat Violation Warning

Basic - No Heimlich maneuver/choking sign posted. Warning

Basic - No copy of latest inspection report available. Warning

Basic - Sticky fly trap installed over food preparation area. Employee removed from ceiling Warning

Basic - Stored food not covered. Pizza raw meat and multiple items in walk in cooler not covered. Repeat Violation Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Tilapia fish improperly thawed inside of sink with running water overflowing in sink Repeat Violation Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in wait station at 30 ppm Warning

High Priority - Dented/rusted cans present. See stop sale. Dented can of oyster sauce on dry storage shelf Repeat Violation Warning

High Priority - Nonfood-grade bags used in direct contact with food in chest freezers Repeat Violation Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish in walk-in cooler Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut melon (52F - Cold Holding); krab (49F - Cold Holding) on buffet, discussed proper cold holding options with staff Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at sushi bar Warning

Intermediate - No soap provided at handwash sink. Hand sink at sushi bar 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. All food handler certificates expired January 2024 Warning

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

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

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in coolers Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over kitchen Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Damaged/spoiled/recalled food not properly segregated. Dented can of oyster sauce on dry storage shelf, removed Corrected On-Site Repeat Violation Warning

Basic - Food stored on floor. Buckets of potatoes on floor at cook line, relocated Corrected On-Site Warning

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handles in noodles on cook,line Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Sushi knives in 74F water Warning

Basic - In-use wet wiping cloth/towel used under cutting board. In prep area Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Cooler gaskets soiled Warning

Basic - Open dumpster lid. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning

Basic - Screen in door torn/in poor repair. Rear door to kitchen Warning

Basic - Stored food not covered. Multiple items in walk-in cooler Repeat Violation Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Raw fish thawing at room temperature at triple sink Warning

High Priority - Dented/rusted cans present. See stop sale. Three dented cans of pineapple chunks on shelf in dry storage area - person in charge segregated cans for return Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food in freezer chests in back kitchen

High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Employee stated rice was brought out at 12:00 pm at 4:15 pm rice was not discarded per TPHC procedure - employee discarded Corrective Action Taken

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. Employee stated rice was brought out at 12:00 pm at 4:15 pm rice was not discarded per TPHC procedure - employee discarded Corrective Action Taken

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 for sushi rice . See stop sale. - sushi at sushi buffet brought out at 4:00 pm no time marking - person in charge time marked items - (corrected on site )

Intermediate - Employee washed hands in a sink other than an approved handwash sink. - employee washed hands in triple sink - discussed proper hand washing with employee

Intermediate - Handwash sink not accessible for employee use at all times. - buckets of sauce stored in front of cook line hand wash sink - reviewed with person in charge hand wash sinks must be accessible at all times - employee relocated containers - hand wash sink not accessible or available for use -pipe under hand wash sink is detached and water is draining onto floor when used Hand wash sink in prep area near walk in cooler blocked by cart - person in charge moved cart Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Wiping bucket stored inside hand wash sink at beverage station - person in charge relocated bucket 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/ Ten employees engaged in food prep with no certified food manager present

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Servers preparing dumplings and fruit salads

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink in cook line hand wash sink

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. More than 30 dead flying insects in each of the two fly strips hung above prep table - person in charge discarded fly traps Corrected On-Site

Basic - Damaged food not properly segregated.- dented cans of pineapple chunks on shelf in dry storage area - person in charge segregated cans for return Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. Employees preparing food ( cutting chicken, cutting broccoli ) with no hair restraint in back kitchen , four employees making dumpling in back food prep area without wearing a hair restraint - per person in charge , he is to purchase hair nets this evening

Basic - No handwashing sign provided at a hand sink used by food employees in front line area near grill Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers at cook line

Basic - Raw fruits/vegetables ( broccoli ) not washed prior to preparation in back kitchen - reviewed with manager

Basic - Stored food ( containers of sauce) not covered in back kitchen

Basic - Two Fly sticky tape hanging over food/food preparation area/food-contact equipment over back kitchen prep table

Basic - Water leaking from pipe under cook line hand wash sink

Basic - Wet wiping cloth not stored in sanitizing solution between uses on back prep table next to raw pork

Basic - Working containers of food removed from original container not identified by common name in bulk containers in dry storage area

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee ate soup then began making rice in food prep area without washing hands - manager directed employee to wash hands Corrective Action Taken

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Reviewed with manager . Manager reviewed with employee . Employee washed hands at hand wash sink Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. squid salad 47 F held from previous night - no temperatures taken this morning - 48 F cooked pork , raw beef 48 F cooked greens/ cheese 48 F in walk in cooler overnight - no temperatures taken -Shredded cheddar / Monterrey cheese 48 / 50F in cooler opposite woks - cheese stored with cooler door slightly opened - no temperatures taken today - manager discarded food Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - squid salad 47 F held from previous night in walk in cooler - no temperatures taken this morning - 48 F cooked pork , raw beef 48 F cooked greens/ cheese 48 F in walk in cooler overnight - no temperatures taken - manager discarded food shredded Shredded cheddar / Monterrey cheese 48 / 50F in cooler opposite woks - cheese stored with cooler door slightly opened - no temperatures taken today Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink - in prep sink . Reviewed with manager . Employee instructed to watch hands in hand wash sink

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at cook line covered by tray - reviewed with manager , hand wash sinks must be accessible at all times - tray relocated - cans stored in hand wash sink in back food prep area near walk in cooler - manager removed items from hand wash sink - sanitizer bucket inside hand wash sink at beverage station - manager relocated bucket Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing tongs in hand wash sink at hibachi bar - manager reviewed with employee the proper use of hand wash sink - for washing hands only

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in hand wash sink near ice machine - reviewed with manager, hand wash sinks must be stocked and available for use at all times

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at cook line - manager fixed dispenser - paper towels accessible - reviewed twitch manager hand wash sinks must be stocked at all times Corrective Action Taken

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service at sushi buffet - manager printed and posted consumer advisory Corrected On-Site

Basic - -Floor area(s) covered with standing water.in dishwashing area -Wall soiled with accumulated grease, food debris, and/or dust in dry storage and kitchen areas

Basic - -Stored food ( peeled onions and cake and noodles ) not covered in walk in cooler - open bags of food in dry storage area

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine in back kitchen area

Basic - Broken lid of bulk container of food in dry storage area

Basic - Cardboard used to line nonfood-contact shelves at cookline

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in coolers - manager called for service this day , walk in freezer door left open into walk in cooler to bring temperatures down

Basic - Employee eating in a food preparation or other restricted area. Employee eating soup in food prep area - reviewed with manager

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on top of bag of spices on shelf below food prep table in back kitchen - manager relocated employee cell phone Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting cuts stacked at beverage station in front area

Basic - Floor tiles missing and/or in disrepair in dishwashing area

Basic - Food ( containers of sauce ) stored on floor in back kitchen area

Basic - In-use wet wiping cloth/towel used under cutting board in back food prep area - manager removed wiping cloth Corrected On-Site

Basic - Interior of oven has accumulation of black substance/grease/food debris.

Basic - No handwashing sign provided at a hand sink used by food employees at sushi bar

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Walk in cooler shelves soiled - heavy grease accumulation on piping under woks

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers in reach in freezer in back kitchen - employee discarded drink Corrected On-Site

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses on prep tables at cook line

Basic - Working containers of food removed from original container not identified by common name in dry storage area