MIYUKI SUSHI & THAI

High Priority - Nonfood-grade bags used in direct contact with food. Multiple items in walk and reach in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over washed broccoli in walk in cooler. Manager corrected. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Fish in sink. Employee removed. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Provided some. 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. 5 employees. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Employee labeled. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. One in kitchen above ice machine.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket. Manager corrected. Corrected On-Site

Basic - Food stored on floor. Couple items in walk in freezer. Repeat Violation

Basic - Open dumpster lid. In a shared plaza. Employee closed. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Whole duck in 3 bay sink in standing water. Still frozen. Manager ran cool water. Corrected On-Site

High Priority - Employee touched face/hair and cell phone and then engaged in handled clean plates without washing hands. Manager educated and employee washed hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cut onions in walk in cooler. Manager moved onions. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seafood salad components: tuna, salmon, and yellowtail white tuna., baby octopus, and rainbow seafood tartar on menu. Manager is actively placing raw next to items on menu. Corrective Action Taken

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. Q.L, Bacilio, Z.L, Daniel, Ray. Some expired 1/25 or 2/25.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Manager cleaned. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. 3 tanks at waitress section. Repeat Violation

Basic - Cardboard used to line food-contact shelves. In walk in cooler.

Basic - Food stored on floor. Bulk oil. Corrected On-Site Repeat Violation

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Chicken cooking 152F. Advised to cook up to 165F. Chicken placed back on stove. Rechecked at 173F finished cooked. 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 over pork and over salmon raw in walk in walk in cooler. Manager corrected. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon of milk and half and half. Manager dated items. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Shrimp tempura made 1 hour ago 97-101F cooling at room temperature. Manager placed in walk in cooler. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Cup inside sink. Person in charge removed. Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. Missing trainer name, business name, and date of birth. Person in Charge started to fix. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee/ women's.

Basic - Carbon dioxide/helium tanks not adequately secured. 2 tanks. Corrected On-Site

Basic - Food stored on floor. Bulk oil on cook's line. Bulk item In walk in cooler and in freezer ice cream Corrected On-Site Repeat Violation

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

High Priority - Non-food grade paper/paper towel used as liner for food container. In containers

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw meats over ready to eat sauces

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sushi eggs 56f cold holding out less than 2 hours advised to rapid chill Manager placed In Freezer 2nd temperature 30f cold holding Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Printed out raw stickers and placed on menu Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Corrected On-Site

Basic - Food stored on floor. Buckets of ginger Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has chlorine test strips for pool. Educated manager on correct testing strips

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice with no time mark and establishment has no written plan. Printed TPHC form for manager and time stamp was added to rice. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Curry in reach in cooler made 2 days ago with no date mark. Manager added date Corrected On-Site

Basic - Accumulation of mold-like substance in the interior of the ice machine/bin. On shield

Basic - Bowl or other container with no handle used to dispense food. Bowl in mixed vegetables being used as a scoop. Manager removed and got correct utensil. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Manager secured Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at server station stacked wet. Manager removed to air dry Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over prepped and cut mixed vegetables in walk in cooler. Manager correctly stored. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Item stored in sink Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In vegetables in line Corrected On-Site

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

Basic - No handwashing sign provided at a hand sink used by food employees. In men's restroom. Emailed and printed Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed fruits and vegetables above washed broccoli. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and chicken over miso Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 47f cold holding advised rapid chill 2nd temperature 41f cold holding , Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. Manager filled in all information on cards Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Dishmachine has no data plate/operating specifications. Printed from online Corrected On-Site

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. O ppm. Mush use three compartment sink until dish machine has proper ppm

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board sandwich cooler

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

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Cups used in sauces walk in cooler Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Dishmachine has no data plate/operating specifications. Repeat Violation

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

Basic - Equipment in poor repair. Gaskets counter top reach in cooler

Basic - Food stored on floor. Shrimp and ice cream walk in freezer Onions walk in cooler Corrected On-Site Repeat Violation

Basic - Ice bucket/shovel stored not inverted Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets sandwich cooler Hood filters Food debris floor walk in freezer

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing frozen shrimp at room temperature in water. Educated. Shrimp still frozen Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site Repeat Violation

High Priority - Non-food grade bags used for storage.

Intermediate - Handwash sink not accessible for employee use at all times. Items in sink -sponge. Corrected On-Site

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

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Found in rice. Corrected On-Site

Basic - Dishmachine has no data plate/operating specifications.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Food stored on floor. Located in walk in cooler and freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under flat top. Hood filters .

Basic - Time/temperature control for safety food thawed in an improper manner. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Dishmachine has no data plate/operating specifications.

Basic - Exterior door has a gap at the threshold that opens to the outside.