KAMIYA 86

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over various sauces in bottom section of reach in cooler on make line. Raw beef stored over ketchup and bucket of sauce in bottom of reach in cooler on make line. Raw fish stored over various sauces bottles in reach in cooler at sushi bar. Also raw chicken stored over raw beef over raw chicken over raw fish on speed rack in walk in freezer, all items removed from original packaging. Repeat Violation Admin Complaint - From follow-up inspection 2026-02-24: Raw chicken stored over raw beef stored over raw fish in walk in freezer, all removed from original packaging, employee began to rearrange all items. Raw beef stored over raw chicken stored over miso paste in walk in freezer, employee began to rearrange items during inspection. Raw chicken stored over sauce in bottom of reach in cooler on make line, chicken moved. Various raw fish stored over sauces and vegetables in reach in cooler at sushi bar. Admin Complaint Corrective Action Taken

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. spicy tuna mix (45F - Cold Holding); krab sticks (46F - Cold Holding); cream cheese (46F - Cold Holding) in reach in coolers at sushi bar, per employee doors have been consistently open for about 1 hour, temperature of cooler turned down. coconut milk (47F - Cold Holding); dumplings (46F - Cold Holding) in top sections of flip top reach in coolers on make line in kitchen siting on top of other containers, per employees all items have been in cooler since the previous day without any additional preparation done today. Warning - From follow-up inspection 2026-02-24: Masago in sushi display cooler at sushi bar at 47F, per manager masago was taken out of cooler Lon,y a few minutes ago then put back into cooler and states they usually use up within a few hours, inspector suggested putting item on time control. Admin Complaint

Intermediate - - From initial inspection : 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 certifications expired in January or February of this year. Warning - From follow-up inspection 2025-08-08: 60 day callback from original inspection Time Extended - From follow-up inspection 2025-10-06: No certifications available on site. Per phone call with operator he has them in his car, but is unable to send photo of certifications. Admin Complaint

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 chlorine 0 ppm. Supply bucket low on chlorine. Replaced by manger. 100 ppm after replacement. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Multiple Hand Wash Sinks used for rinsing utensils and wipe cloths.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple.

Basic - Floors not maintained smooth and durable. Walk in cooler floor in poor order. Rusted floor.

Basic - Food stored on floor. Boxed foods on floor in walk in freezer. Tubs of raw chicken on floor in walk in cooler.

Basic - In-use knife/knives stored in cracks between pieces of equipment. In use knives stored between prep equipment. Moved by manager. Corrective Action Taken

Basic - In-use tongs stored on equipment door handle between uses. Tongs over oven handles.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Torn, loose Cooler gaskets at prep line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled cooler gaskets. Prep line. Soiled hood filters. Grease buildup.

Basic - Raw fruits/vegetables not washed prior to preparation. Cut broccoli placed back in original delivery box.

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen chicken thawing in standing water in prep sink. Person In Charge turned water faucet on. Corrective Action Taken Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored over raw beef in walk in freezer, all removed from original packaging. Also raw chicken and raw beef stored over lettuce in walk in cooler. Also raw fish stored over various sauces in reach in cooler at sushi bar. Also raw beef stored over sauces in bottom of reach in cooler on cook line. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish roe (57F - Cold Holding) sitting out on counter at sushi bar area, per manager roe has been sitting out less then 30 minutes, roe placed in cooler. fresh garlic in oil (58F - Cold Holding) sitting out on cook line , per manager garlic has been sitting out less then 30 minutes, garlic put in reach in cooler Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Can of butane stored with various bags of dried foods in cabinet at sushi bar area.

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.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Operator Hua Yao Ke, expired 12/19/2024 Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash station in ware washing area blacking by large pan Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In stall in both men's and women's bathroom. At both hand wash stations at sushi bar. At hand wash station in ware washing area. At hand wash station at server station in kitchen. At hand wash station in preparation area. Repeat Violation

Intermediate - No soap provided at handwash sink. At hand wash station in ware washing area. At hand wash station in prep area.

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. Cooked rice in standing reach in cooler in kitchen, per manager rice was cooked and frozen 3 days prior then thawed out today.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Shut off at hand wash station in prep area, manager corrected during inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside of large ice machine in prep area. Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Current Hotel and Restaurant license not displayed. License from 2023 displayed at front counter.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table in sever area in kitchen.

Basic - No copy of latest inspection report available.

Basic - Standing water in bottom of reach-in-cooler. In reach in cooler at sushi bar.

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen raw fish thawing at room temperature at sushi bar area.

Basic - Toilet/urinal not flushing/functioning properly. Toilet in women's restroom.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitation bucket on rack in kitchen area by make line.

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used in the bottom of multiple containers of cut vegetables.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Ortho brand ant killer powder under three compartment sink in dishroom. Operator states it is for his house and discarded chemical. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer on speed rack, tray of raw chicken wrapped in plastic wrap stored above raw shrimp and fish. Raw pork in plastic wrap in a bowl stored on top of bin of rice near back exit. Operator moved pork to proper storage. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Manual can opener on table in kitchen is soiled. Two cutting boards at back prep area with heavy staining. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Scrub pad in two of the hand wash sinks in food prep and kitchen area. Operator removed scrub pads. Repeat Violation

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. Six employees engaged in food preparation at beginning of inspection with no certified food manager present. Certified food manager arrived during inspection. Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink at back prep area.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No prof of food handler training for Byron, hired 2.5 months ago or Mike, hired 6 months ago.

Intermediate - No soap provided at handwash sink. No soap at hand wash sink in dish room.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator states holding tofu at soup wells on time controls but not on written procedures. Operator added tofu to written procedures. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior sides and deflector plate of ice machine has black mold-like substance. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in bin of flour by back exit. Operator removed bowl. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Two stained ceiling tiles at middle of make line. Walk in cooler fan guards have debris. Vent above liquor storage in hallway has debris. Floor throughout dishroom and under kitchen equipment is soiled.

Basic - Duct tape used to repair nonfood-contact surface. Blender on shelf at back prep area has melted/cracked lid in poor condition. Duct tape used on multiple equipment; on blender lid, on gaskets of reach in cooler in kitchen, on board with toaster oven at sushi, gaskets of sushi reach in cooler and on sushi display doors.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage in service reach in cooler stored above ready to eat sauces. Two employee beverages on shelf above prep table being used to cut vegetables. One employee beverage on prep table next to cutting board with cut vegetables. Operator removed all beverages. Corrected On-Site

Basic - Food stored on floor. Case of seaweed on floor at back exit. Raw chicken and cut vegetables on the floor in walk in cooler. Multiple cases of fish and chicken on floor in walk in freezer. Multiple buckets of sauces on floor in hallway of dry storage area. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water at 78F. Operator dumped out water. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at both hand wash sinks in kitchen entrance and both sinks in sushi area. Provided DBPR Form HR 5030-111. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Walk in cooler gasket and gasket on left reach in cooler in kitchen are soiled. Right side of wok station and left side of fryer has grease build up. Repeat Violation

Basic - Reach-in cooler/walk-in cooler interior/shelves have accumulation of soil residues. Left shelving in walk in cooler has white mold-like substance on shelving.

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

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee behind the sushi bar counter place on gloves to begin working with food with no hand wash before placing on gloves.

High Priority - Nonfood-grade bags used in direct contact with food. Plastic grocery bag used in direct contact with noodles in the reach in cooler opposite the wok station. Operator removed the noodles from the plastic grocery bag. Corrected On-Site

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Ortho home pesticide stored on the floor of the warewashing area.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the standup reach in freezer, raw shrimp in plastic wrap of ready to eat containers of ice cream. In the walk in freezer raw chicken on sheet tray over ready to eat dumping a on the speed rack. Employees rearranged the standup reach in freezer. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the flip top reach in cooler on the main cook line, raw chicken skewers over open container of ready to eat hoisin sauce. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting boards with food residue staining build up. Soda dispenser in the waitstation area has mold like substance spots around the nozzles. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Employee hand wash sink used as a dump sink evident by ice build up in sink.

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/ More than 4 food handling employees present at time of inspection with no certified food manager present.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler cooked containers of egg and chicken with no product date marking.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk ice bin has mold like substance spots around the sides and deflector plate.

Basic - Bowl or other container with no handle used to dispense food. Plastic portion cup used as a scoop in the bulk sugar container.

Basic - Buildup of food debris/soil residue on equipment door handles. Microwave behind the sushi bar counter wrapped in plastic wrap with build up of soiled residue. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on the service side of the main cook line on a clean prep table. Employee beverages in the prep area over dry products. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on clean prep table at the pass through window. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple clean containers stacked while wet on the shelves in the warewashing and prep areas. Repeat Violation

Basic - Floors, Walls, Ceilings soiled/has accumulation of debris. Floor in the sushi bar area has accumulation of food debris. Ceiling vent over the main cook line have build up of dust on the vent and surrounding tiles. Ceiling vents in the warewashing area have build up of mold like substance.

Basic - Food stored on floor. Container of soy sauce on the floor in the dry storage hallway. Multiple containers of food on the floor of the walk in freezer. Bag of cabbage on the floor in the prep area. Repeat Violation

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Accumulation of grease on the main cook line hood system.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. On the main cook line, tongs stored on the oven door handles and knives stored between flip top reach in cooler and prep table.

Basic - No handwashing sign provided at a hand sink used by food employees. Multiple hand wash sinks with no employee hand wash signage.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has mold like substance build up. Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Avocados being prepped behind the sushi bar counter not washed before prep evident by the stickers still attached.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths on the cook line on wok station and clean cutting board.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the flip top reach in cooler on the main cook line, raw shrimp, chicken and salmon stored over open containers of sauce. Operator asked employee to rearrange the storage levels of the reach in cooler. In the walk in freezer raw chicken in plastic wrap over bags of frozen cooked noodles. In the standup reach in freezer raw salmon in plastic wrap over container of strawberry ice cream. Corrective Action Taken Repeat Violation Admin Complaint

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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Both flip top reach in coolers on the main cook line hand food debris in the gaskets. Sushi bar reach in cooler gaskets have mold like substance hold up on the gaskets. Repeat Violation

Intermediate - No soap provided at handwash sink. No hand wash soap available at the sushi bar hand wash sink. Operator provided hand wash soap. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Flip top reach in cooler door handles on the main cook line have soiled residue build up. Toaster oven behind the sushi bar counter has soiled food residue on the door handle.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee beverages stored on the clean prep table at the server pass through window. Operator relocated the employee beverages. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored on shelf over pan of raw chicken wings. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on container of fryer oil in rear dry storage area. Employee relocated the jacket. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean metal containers stacked while wet. Repeat Violation

Basic - Food stored on floor. In the rear hallway, containers of ginger,soy sauce and fryer oil stored on the floor. Operator had employee relocate the containers to the correct storage location. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on the oven door handles and knives stored between reach in cooler and prep tables in the main cook line. Operator relocated the in use utensils to be washed. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the soda dispenser nozzles has white mold like substance spots.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer solution bucket stored by the soiled dish container at the entrance to the kitchen area at 0ppm chlorine. Operator adjusted the solution to 100ppm chlorine. Corrected On-Site Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. In the reach in freezer, krab rangoons stored in plastic grocery bags. Operator removed the rangoons to a plastic food grade container and covered with plastic wrap. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw beef and tuna stored over wrapped packages of miso paste and raw chicken stored over unwashed vegetables. Employees began to rearrange storage levels in the walk in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At the sushi bar counter, food debris build up in the reach in cooler door gaskets. At the wait station soda dispenser, mold like substance spots on the sides of the coke and sprite nozzles.

Intermediate - Handwash sink not accessible for employee use at all times. At time of inspection, employee hand wash sink in the prep area blocked by plastic container full of water and hand wash sink in the dish area blocked by metal container. Operator relocated all items from the hand wash sinks. Corrected On-Site Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At the prep area hand wash sink, hot water turned off. Operator turned the nozzle to provide hot water. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of the bulk ice bin has mold like substance spots on the deflector plate.

Basic - Bowl or other container with no handle used to dispense food. In the bulk container of salt, plastic portion cup used as a scoop. Operator removed the portion cup from the bulk container. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. One carbon dioxide tank stored by the soda dispenser without being properly secured.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee coffees stored in the service side of the pass through window on a clean prep table. Operator removed the employee beverages to the correct storage location. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored on the main cook line flip top reach in cooler over containers of food to be sold to customers. Employee relocated the container of personal food. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean metal containers stacked while wet on the shelves over the three compartment sink. Repeat Violation

Basic - Food stored on floor. On the main cook line, container of soy sauce stored on the floor. In the walk in freezer multiple boxes of food product stored on the floor.

Basic - In-use tongs stored on equipment door handle between uses. On the main cook line, tongs stored in the oven door handles. Operator relocated the tongs to the correct storage location. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage at hand wash sink on the service side of the main cook line. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On the main cook line multiple wet wiping cloths stored on clean cutting boards. In the back prep area, wet wiping cloth stored under in use cutting board.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer solution bucket in the dishwashing area at 0ppm, operator added more chlorine sanitizer to the solution. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Wontons in shopping bags, in walk in freezer and in reach in freezer

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over wontons in freezer Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken stored in reach in cooler pan stored over other pans unable to properly cool

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken stored from previous night in reach in cooler. 45, discarded Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. White plastic container placed in hand sink, moved Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Sushi station handsink used to thaw tuna, moved

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine for dishwasher

Intermediate - No soap provided at handwash sink. No soap at hand sink in dishwasher area

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken from previous day no date making

Basic - Duct tape used to repair nonfood-contact surface. On sushi station glass doors

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on sushi station, Moved Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clear plastic containers stacked wet in back dish washer area

Basic - Food not stored at least 6 inches off of the floor. In walk in cooler pans of chicken on floor under shelf

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between cooler and prep tables, moved. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. On oven doors, moved Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. At hand sinks in line,

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water at back prep sink,

High Priority - Food stored in ice used for drinks. Container of cut lemons stored in ice bin at soda dispenser.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer raw chicken stored over ready to eat food on speed rack.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on main kitchen line opposite grill raw chicken stored over ready to eat noodles and sauces. Operator relocated the raw chicken to proper storage level. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In walk in cooler one egg in carton container cracked.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler opposite of main cook line container of Tofu (54°F - Cold Holding) Operator stated food was out for one hour, operator voluntarily discarded container of food.

High Priority - Toxic substance/chemical improperly stored. Behind sushi bar spray bottle of winded stored next to sushi boats. In server station chemical spray containers located next to bottles of wine.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink outside of back exit door missing black flow preventer. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On main cook line, cutting boards soiled/stained with food residue.

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in hallway by office has food in strainer resting on hand washing sink. Employee relocated the container of food. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink on middle of kitchen line closest to fryers missing paper towels. Operator supplied paper towels. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator does not have written time as public health control paperwork. Inspector provided operator the necessary paperwork. 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. Three employees still employed have expired training.

Basic - Bowl or other container with no handle used to dispense food. Through kitchen multiple single service food containers used as scoop in food product without a handle. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. In office, carbon dioxide tanks not restrained.

Basic - Covered waste receptacle not provided in women's bathroom. In women's room, all receptacles missing a covering.

Basic - Exterior door has a gap at the threshold that opens to the outside. Door to exterior rear of building has a break in the corner opening to outside, evident by sunlight shining through.

Basic - Floor soiled/has accumulation of debris. Floor in walk in cooler has a build up of food debris. Repeat Violation

Basic - Food stored on floor. Jug of chicken base and container of oil stored on floor on main kitchen line by grill. In walk in freezer, containers of food products stored on floor.

Basic - Ice scoop handle in contact with ice. Soda dispenser ice scoop handle in contact with ice. Operator relocated scoop to proper storage. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. On main kitchen line opposite of grill area had knives stored in between reach in cooler doors.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging off of oven door handles, employee relocated the tongs. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of oven on main cook line has build up of food debris and residue. Gaskets to coolers on main cook line and behind sushi bar have a build up of food debris. Hood system over grill and fryers has a build up of grease. Server station reach in cooler gaskets have a build up of food debris.

Basic - Stored food not covered. Bulk containers of sugar and flour missing a cover.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Through kitchen multiple towels on food prep surfaces not stored properly in sanitizer solution. Repeat Violation