PLATE ST PETE

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored above raw intact beef and raw fish stored above spring rolls in walk-in freezer. Warning - From follow-up inspection 2026-05-18: Time Extended

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. No written plans for establishment utilizing time to hold sushi rice at front counter. Inspector will provide blank written plans to manager and discuss compliance. Warning - From follow-up inspection 2026-05-18: Time Extended

Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Portioned chicken, beef, and pork in walk-in freezer not date marked prior to freezing. Warning - From follow-up inspection 2026-05-18: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Sushi fish at front counter not date marked Warning - From follow-up inspection 2026-05-18: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Current license displayed expired 2-1-2026. License is currently valid. Warning - From follow-up inspection 2026-05-18: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Cooking oil stored on floor in dry storage room. Warning - From follow-up inspection 2026-05-18: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled on cook line Warning - From follow-up inspection 2026-05-18: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above prepared stocks inside walk-in cooler. Inside walk-in freezer ready-to eat potato balls stored commingling with raw frozen beef, not all items commercially packaged. Manager relocated items. 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 stored above raw chopped pork in walk-in cooler. Manager corrected. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. ROP 1 lb yellowfin tuna thawed without removing from packaging despite printed instructions.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi rolls not clearly identifiable as raw or cooked.

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/ Upon arrival for inspection, no CFM present. Advised manager recently stepped out and would be returning. 4 employees working at time of arrival. Manager arrived shortly after.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment uses time to hold sushi rice, however lacks a written plan outlining time as a public health control.

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. Two employees engaged with food prep with no proof of food handler training.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Inside reach-in cooler on cook line: Cooked chicken, cooked pork, and prepared salmon not date marked. Inside walk-in cooler cooked duck and stocks not date marked.

Basic - Bowl or other container with no handle used to dispense food. Plastic cups used in various containers as scoops.

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. ROP 1 lb yellowfin tuna thawed without removing from packaging despite printed instructions.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Inside walk-in cooler and front bar reach-in cooler, employee food not properly identified or segregated.

Basic - Food stored on floor. Cooking oil stored on floor in dry storage. Cooked stocks stored on floor. Manager relocated. Corrected On-Site

Basic - Ice buildup in reach-in freezer at front line

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested at 0 ppm. Manager made new solution at 50 ppm Corrected On-Site

Basic - Missing doors for both unisex restrooms.