SUSHI KING

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. -next to fryers

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.

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

Basic - Floor tiles missing and/or in disrepair. -broken tile by hand sink in water washing area

Basic - In-use wet wiping cloth/towel used under cutting board. -sushi bar

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of rice cooker with build up

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -sushi station Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet towels under containers in reach in cooler at wait station Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. -sushi bar Corrected On-Site

High Priority - Raw animal food,squid stored over/not properly separated from over wraps. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -scrub pad in hand sink at sushi bar Corrected On-Site

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.

Intermediate - Spray bottle containing toxic substance not labeled. -red and yellow chemical

Basic - Bowl or other container with no handle used to dispense food. -rice

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee food bowels stored on shelf with gloves

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -duck sauce Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease build up of exterior of rice cooker

Basic - Working containers of food removed from original container not identified by common name. -vinager mix Corrected On-Site

Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. -flour soiled under seat cushions around dining room. - From follow-up inspection 2025-05-22: Clean under some benches Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fish eggs 53f less than 4 hours

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

Basic - Bathroom facility in disrepair. -first stall in ladies has sign on door stated out of order

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell and ear phones -hat and bag -jacket on boxes of food

Basic - Food stored on floor. -bucket of soy sauce at wait station Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. -wrong verbiage on 3 hand wash signs a sushi bar

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gasket soiled on reach in cooler at sushi bar

Basic - Self-closing device on bathroom door disconnected/broken. -employee bath room door not closing properly

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall/pipes soiled behind cooking equipment

Basic - Water leaking from pipe and/or faucet/handle. -handsink on cookline -pipe at dish machine

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

Basic - Working containers of food removed from original container not identified by common name. -sugar Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. -degreaser Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Handwash sink not accessible for employee use at all times. -chairs blocking hand sink Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -food residue in hand sink at sushi bar

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 - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -wait station first soda station ice bin,

Basic - Bathroom facility in disrepair. -first stall in ladies room states out of order

Basic - Bowl or other container with no handle used to dispense food. -plum sauce Corrected On-Site

Basic - Dead roaches on premises. -3 dead roaches on floor under . Pest control was here on 10/29 Corrected On-Site

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

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

Basic - In-use wet wiping cloth/towel used under cutting board. -sushi bar

Basic - No handwashing sign provided at a hand sink used by food employees. -wrong verbiage,sushi bar

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gasket on reach in cooler at sushi bar

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

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Rice seasoning,flour Corrected On-Site

High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Shrimp 124f , employee place back on grill cooked to 170f Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee with gloved hands grabs raw beef places and stove . Then puts food into container with same gloves Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -reach in freezer raw bacon bacon over snow crab Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fish eggs 70f less than 3 hours -tempura batter 64f less than 4 hours

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hot water turn off at handsink next to 3 compartment sink Corrected On-Site

Basic - Bathroom facility in disrepair. -first stall in lady's room has out of order sign

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. -by fryer

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -floor fan stored with equipment Corrected On-Site

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

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw fish over cooked rice, walk in cooler - chicken and beef over miso, glass door cooler Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or residue. - sushi prep cutting boards

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -new hires

Basic - Bowl or other container with no handle provided to dispense food. - panko crumbs Corrected On-Site

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

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. - employee food with guest food in glass door cooler - canned beverage, cup stored in cookline prep cooler Corrected On-Site

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

Basic - Floor area(s) covered with standing water. - by Mopsink and back handsink

Basic - Food stored on floor. - bagged tempura flour Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - rice scoop in kitchen Corrected On-Site

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

Basic - Light not functioning. - several light panels out or dim in back area - lights out and dim in sushi prep area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - greasy residue, front side of wok station - filters - table under unused flat grill in back area - door handles on walk in units - exterior mod toaster oven in sushi prep area

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

Basic - Wiping cloth sanitizing solution stored on the floor. - sushi area Corrected On-Site

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. -chicken 159f correct to 185f Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. -spare ribs over celery Corrected On-Site

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. -sushi rice,chicken and shrimp less than 4 hours Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards at sushi bar stained

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -new hires

Basic - Bowl or other container with no handle used to dispense food. -Togo containers used in sauce at Waitstation

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. -by fryers

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -bottle of Gatorade

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf soiled next to fryers

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. -forks in cups with straws on table

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

Basic - - From initial inspection : Basic - Bathroom facility in disrepair. -first toilet in ladies sign states out of order. Per manager needs a new door handle Warning - From follow-up inspection 2023-04-18: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -sushi bar Warning - From follow-up inspection 2023-04-18: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -debris and grease under fryers Warning - From follow-up inspection 2023-04-18: Time Extended

High Priority - Container of medicine improperly stored. -on shelf with microwave Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 small flying insects by trash can

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -eggs over potatoes Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked shrimp sitting on counter at sushi bar 84f,less than 4 hours,spring roll 50f less than 4 hours

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/ Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -3 sinks at sushi bar Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -2 ice bins at soda station -small amount

Basic - Bowl or other container with no handle used to dispense food. -Togo container used as a scoop-vinager lemon -Togo containers used as a scoop in spicy mayo

Basic - Exterior door has a gap at the threshold that opens to the outside. -hallway by bath rooms

Basic - No handwashing sign provided at a hand sink used by food employees. -by 3 compartment sink Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -handsink soiled with food debris at sushi bar

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

Basic - Working containers of food removed from original container not identified by common name. -lemon and vinager

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2022-05-04: Manager order books Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -sushi bar -Waitstation Warning - From follow-up inspection 2022-05-04: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -gasket torn on produce walk in cooler Warning - From follow-up inspection 2022-05-04: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -pipe leaking under handsink on cookline Warning - From follow-up inspection 2022-05-04: Improved just dripping. Manager states needs a washer Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning - From follow-up inspection 2022-05-04: Time Extended

High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. - brown paper towel Warning - From follow-up inspection 2022-02-28: **Time Extended*manager has wax paper Time Extended

High Priority - Employee handled soiled utensils and then handled clean utensils without washing hands, dish wash area.

High Priority - Food preparation sink has soil/old food residue.

High Priority - Nonfood-grade bags used in direct contact with food. Reach in cooler.

High Priority - Raw beef stored over or with unwashed produce. Walk in cooler.

Intermediate - Food-contact surface soiled with food debris. Food storage containers. Stained cutting boards, cook line.

Intermediate - Handwash sink used for purposes other than handwashing. Observed utensils in the hand wash sink at the sushi bar. Corrected On-Site

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

Intermediate - No soap provided at handwash sink. Dish wash area.

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.

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles. Front line cooler.

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

Basic - Ice buildup in chest freezer and walk-in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - In-use wet wiping cloth/towel used under cutting board. Prep table.

Basic - No conspicuously located ambient air temperature thermometer in reach in cooler and the front line cooler.

Basic - Nonfood-contact surface food debris. Front line cooler gaskets.