SAKI ENDLESS SUSHI & HIBACHI

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw shrimp in the walk in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards on the flip top units.

Basic - Current Hotel and Restaurant license not displayed. Observed an expired license on display.

Basic - Cutting board has cut marks and is no longer cleanable on the flip top unit.

Basic - Stored food not covered. Observed desserts with no covering in walk in cooler.

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

High Priority - Container of medicine improperly stored. Pain reliever located on cook line above preparation and bar above cooler operator removed. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Gold label soy sauce 1.86 liters can dented on scene. Repeat Violation

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. Measured at 10ppm Operator corrected, remeasured at 100ppm. Corrected On-Site

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee on cooling rinse glove covered hand in hand wash sink for less than 15 seconds. Discussed proper handwashing with staff and manager.

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

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper bag under stuffed jalapeños in walk in cooler. Operator removed. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. In bat measured at 150ppm. Operator corrected remeasured at 200ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over open uncovered can of bamboo shoots. Operator moved bamboo. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken and raw beef over raw squid and raw fish. Operator moved. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled knives on magnetic racks.

Intermediate - Handwash sink used for purposes other than handwashing. Metal scrubbing utensil stored in handwashing sink in kitchen by cookline. Operator removed. 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/ 2 sushi 1 host 1 server 3 cooks 1 dishwasher. Manager arrived during inspection Corrected On-Site

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. Manuel Victor

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle next to handwashing sink in kitchen and in bar. Operator labeled container. Corrected On-Site

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Hanging sticky trap near cookline. Operator removed. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Multiple instances of bowls being used as scoops throughout kitchen and sushi bar.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in kitchen soiled and damaged. Appear to be drooping.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted, pans on drying rack not inverted with standing water. Operator inverted items. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on sushi line and kitchen.

Basic - Damaged/spoiled/recalled food not properly segregated. Gold label soy sauce 1.86 liters can dented on scene. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep counter in kitchen and over cooler in bar. Operator moved. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food and drink located in kitchen and bar, not segregated. Operator moved. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting in drying racks and at wait station station soda machine and bar

Basic - Exterior door has a gap at the threshold that opens to the outside. Door rusted will not close properly, has gap on bottom and sides.

Basic - Food storage container/container lid cracked or broken. Multiple instances at soda station and dish room.

Basic - Food stored on floor. Cooking oil and buckets of sauce stored on floor. Operator moved bucket to proper area. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water for utensils in mini crockpot 123F

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards soiled.

Basic - Plumbing system in disrepair. Handwashing sink by dishwashing station machine 130 degrees. Cold water not working.

Basic - Standing water in bottom of reach-in-cooler. On sushi line.

Basic - Stored food not covered. Multiple uncovered items within walk in cooler. Operator covered items. Corrected On-Site

Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. Inspector had to use flashlights to identify food and any dates in walk in.

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

Basic - Working containers of food removed from original container not identified by common name. Bulk seasoning containers unlabeled in kitchen. Operator labeled containers. Corrected On-Site

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door near walk in cooler. - From follow-up inspection 2025-03-11: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork, Raw beef and raw eggs stored on top shelf of cooler over ready to eat food. Manager moved the raw meats to the bottom shelf Corrected On-Site

Basic - Food stored on floor. Buckets containing packaged food stored on the floor of walk in freezer. Discussed the need to store all foods a minimum of 6" off the floor.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies near cook line. Repeat Violation

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. Operator was able to determine the when the food was placed on time and time stamped during inspection. 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/

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 employees beverages on prep table near clean equipment and food.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell ohone store on upper shelf of cook line Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor soiled cook line, prep area and storage area.undermand behind equipment

Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting green onions from the bag with out washing. Discussed the need to wash produce before cutting.

Basic - Stored food not covered. Corrected On-Site

High Priority - Container of medicine improperly stored. Peroxide stored on upper shelf of cook line. Operator removed peroxide Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly observed near back exterior door in kitchen. No contamination observed.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Spring roll 124F held over fryer. Operator reheated spring rolls to 167F Corrected On-Site

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

Basic - Dead roaches on premises. 1 dead roach observed in mop sink. Operator disposed of dead roach and cleaned and sanitized the area. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Plastic cups behind bar cracked/ broken.

Basic - Food stored on floor. 3 cases of food stored on freezer floor. No deliveries today. Discussed the need to store all food a minimum of 6 inches off the floor. Repeat Violation

Basic - Ice scoop handle in contact with ice. Behind bar Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles containing food removed from its original container not labeled with common name. Repeat Violation

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used cell phone on cook line and returned to food prep with no hand wash. Employee touched hid ear and went back to prepping food with no hand wash. Discussed the importance of proper hand washing with operator.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef. Operator rearranged the chicken and beef to be in compliance Corrected On-Site Repeat Violation

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. Operator was able to determine the time the rice was put on time and date marked the rice. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Prep table near walk in cooler heavily soiled. Cutting boards on cook line Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken,shrimp

Basic - Accumulation of debris inside warewashing machine.

Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Soiled dishes stored on the same wire rack as clean dishes in dish area. During my inspection a customer was served rice and at the bottom of the bowl were egg shells. Clean and soiled dishes need to be separated to reduce the possibility of cross contamination.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Blue plastic cups stored on heavily soiled prep table.

Basic - Dish ware for for time/temperature control for safety food not cleaned after being emptied prior to refilling. A bowl with egg shells and other food debris was refilled with rice and served to a customer. The customer spoke with me during the inspection.

Basic - Employee with no hair restraint while engaging in food preparation. 2 employees with no hair restraint. Discussed the importance of restraining hair when involved in food prep.

Basic - Floor soiled/has accumulation of debris. Cook line, prep and storage areas Repeat Violation

Basic - Food stored on floor. 5 gallon bucket of sauce on the floor in the kitchen. Operator moved the bucket a minimum of 6" off the floor. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of glass reach in cooler soiled Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Condiment bottles not label with common name. Discussed the importance of labeling all foods once removed from its original container.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards Lower shelf of prep table. Dry ingredient bins Repeat Violation Warning - From follow-up inspection 2022-11-22: 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. Dish machine 0 ppm

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies observed near mop sink area.

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

Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing dishes in hand wash sink with no soap. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Discussed with operator the need to provide cleaning on interior of ice machine Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. To go container used to scoop flour Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Several cutting boards with deep groves. Discussed replacing or refinishing cutting boards heavily grooved

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of soda and a bottle of water stored on cook line next to food Corrected On-Site Repeat Violation

Basic - Stored food not covered. Walk in cooler foods not completely covered. Chicken beef, fish. Discussed the importance of covering foods during storage. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Prep tables in far end of kitchen has dry old food stuck to it. Cutting board I sushi bar stained and soiled, Pans in top portion of prep table have an accumulation of dried food on the rims. Interior of ice bin buckets soiled Repeat Violation Warning - From follow-up inspection 2022-03-21: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep table on cook line Corrected On-Site Repeat Violation Warning - From follow-up inspection 2022-03-21: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Cook line, storage areas walk in cooler, walk in freezer and prep areas Warning - From follow-up inspection 2022-03-21: Time Extended

High Priority - Dented/rusted cans present on storage shelves in back kitchen. Manager segregated for return. See stop sale. 4 dented cans of oyster sauce 14 dented cans of soy sauce 1 dented can of apple sauce 1 dented can of bamboo shoot strips Corrective Action Taken

High Priority - Raw shrimp and chicken stored over sushi grade salmon. Raw beef over cooked broccoli in reach in cooler at cook line. Raw chicken over sauce in walk-in cooler. Discussed proper storage of foods with manager. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu reach in cooler opposite fryer Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing, hose attached to faucet for dish sprayer. Operator removed hose from faucet. Corrected On-Site

Intermediate - No chemical test kit provided when using quaternary sanitizer at three-compartment sink in bar area.

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/. 3 employees engaged in food prep at sushi bar and 4 employees engaged in food prep in the back kitchen with no certified food manager present. Manager Jing Lin arrived during inspection. Discussed requirement with manager Corrected On-Site

Intermediate - Required employee training expired for some employees, Jan and Jul 2021. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Talked to manager about needing updated training.

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

Basic - Cutting board has cut marks and is no longer cleanable in back food prep area.

Basic - Damaged food not properly segregated. Dented/rusted cans present on storage shelves in back kitchen. Cans of oyster sauce, soy sauce, apple sauce and bamboo shoot strips. Manager segregated for return. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Triple sink improperly set up with soap in center sink and rinse in first sink at front bar area - discussed proper set up of triple sink with operator - operator then properly set up triple sink -soap , rinse and sanitizer -200 ppm quaternary Corrective Action Taken

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

Basic - Food stored on floor. Repeat Violation

Basic - Ice scoop handle in contact with ice at beverage station. Manager moved handle out of ice. Corrected On-Site

Basic - In-use knife/knives stored in cracks between steam table and cooler.

Basic - Multiple bins of meat and vegetables Stored in walk-in cooler not covered. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavily soiled trays for dish machine and outer surface of bulk food containers in dry storage area. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine at bar area - operator changed the solution - recheck - 100 ppm chlorine Corrected On-Site

Portable fire extinguisher class K, gauge in red zone. For reporting purposes only.