NALU'S TROPICAL TAKE OUT I

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Operator uses a ginger infused soy sauce, stores at room temperature. Ginger infused soy sauce (77F - Cold Holding) operator states sauce has been out less than 2 hours. Moved to refrigeration.

Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Observed "triggerfish" on menu, when asked what fish is being served. Person in charge stated Unicorn Filefish. When asked to provide invoice for triggerfish, person in charge only able to provide invoice for unicorn filefish. Person in charge states that it is triggerfish, seafood list does not list triggerfish as acceptable market name. Is serving filefish. Person in charge unable to provide invoice within the last 30 days containing triggerfish. Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Cleaning bucket and sponges stored in handwashing sink. Items removed from sink.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw items on menu not identified. Big Kahuna, Mermaid Wrap, Ahi Plate, not identified as being served raw. Repeat Violation Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed no parasite destruction for tuna used in ceviche. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beans (89F - Hot Holding); beans (110F - Hot Holding). Operator stated beans have been in warmer for two hours prior to temperature and placed in pan on grill to rabidly reheat to 165F. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container and scrub pads stored in handwash sink. Operator removed items during inspection. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2022-02-18: Owner needs more time to get books Time Extended

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Fresh salmon on menu and in reach in cooler served raw, per owner.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Steak cooked at 11am 63°f at 11:30, and 63°f at 12:20pm.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Salsas kept on counter during business hours, and business is only open four hours daily. Inspector provided establishment with Time as a Public Health Control Written Procedure. Corrective Action Taken

Basic - No copy of latest inspection report available.