Dragonfly Sushi & Sake Co

Basic – Duct tape used to repair nonfood-contact surface

The robo coupe at prep area on cooks line. nThe shelf with red tape by server reach in coolers.

Basic – Employee personal food not properly identified and segregated from food to be served to the public

Unopened grape soda on shelf in reach in cooler above cabbage. nMultiple personal food items in reach in cooler with packaged cooked eel, operator moved eel and stated cool would be for personal use. Repeat Violation

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

Employee Fanny pack on shelf above vinegar seasoning. nBackpack on table over single service Togo items.

Basic – Equipment in poor repair

Plastic container melted/burned at dish machine area. nCracked containers in walk in freezer. nSeaweed in cracked container in reach in cooler on cooks line. nMultiple cutting boards on clean dish rack with deep cut marks. nReach in freezer on cooks line ice build up.

Basic – Floor soiled/has accumulation of debris. nUnderneath ice machine

nFloor area(s) covered with standing water

Underneath ice machine.

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container

Scoop handle directly in uncooked rice container.

Basic – No handwashing sign provided at a hand sink used by food employees

Handwash sink by Three compartment sink. Repeat Violation

Basic – Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable

Wooden pieces across from ice machine and wooden attachments behind bar.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Sliding door track of ice machine soiled. nExterior ice machine also soiled. nReach in cooler drawer gaskets soiled on front of cooks line. nSoda nozzle back splash at drink machine where nozzle attaches to machine. nMetal strip running across reach in cooler on front of cooks line soiled. nClean dish rack soiled. nExterior bulk containers soiled

Can holster and around the gear of can opener. nSoda gun holster behind back.

Basic – Standing water in bottom of reach-in-cooler

On cooks line.

Basic – Stored food not covered

Rice spread on sheet pan in walk in cooler directly under fans no cover.

Basic – Water draining onto floor surface

Handwash sink on cooks line when water is running half drains into floor drain and half leaks onto floor.

Basic – Working containers of food removed from original container not identified by common name

Seasoning on dry storage shelf unlabeled. nLarge white bulk container unlabeled.

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

Beef and poor in walk in cooler cooling overnight temped at 50-54F. See stop sale.

High Priority – Dented/rusted cans present. See stop sale

1 can of peaches. nThirty pounds of beef and thirty pounds of pork cooled improperly overnight.

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

Flying around trash can at dish machine area.

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

Raw beef over cooked pork on cooling rack in walk in cooler. nRaw egg whites above bar drink garnishes in walk in cooler.

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. nSushi rice in blue bin on rack in storage area.

High Priority – Toxic substance/chemical improperly stored

Grill cleaning liquid stored on top of large bag of flour on dry storage area.

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb

At the end of splitter with grey hose attached at mop sink.

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/nKitchen manager Erick Johnson expired 2/13/2023.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Interior white deflector plate in ice machine. nInterior oven on the left side. nMultiple cutting boards stained in clean dish rack. Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing

Employee filled water bucket at Handwash sink on cooks line.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

Cabbage, Scallop salad, and krab salad in reach in cooler drawers on front of cooks line.

Intermediate – Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained

Two photocopies of cards provided during this inspection.

Intermediate – Spray bottle containing toxic substance not labeled

Bottle with orange liquid under prep table. nBottle in hallway to bathroom containing blue liquid. Repeat Violation