E SUSHI AND GRILL
6428 US HWY 41 N
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/30/2025
High Priority
4
Intermediate
3
Basic
12
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in rice.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach in cooler.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.
- 08B-38-4:Basic - Food stored on floor. Sauces on floor throughout kitchen.
- 10-08-5:Basic - Ice scoop handle in contact with ice. In ice bin.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between reach in cooler and prep table, manager removed at time of inspection. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 78 F, manager emptied water at time of inspection. **Corrective Action Taken** Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
- 25-05-4:Basic - Single-service articles improperly stored. Paper towels on floor at sushi bar.
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs and grab a plate without changing gloves and washing hands.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch shrimp with bare hands.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sauces in walk in cooler. Employee placed eggs to the bottom at time of inspection. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Boba 71 F, Tempura mix 64 F, shrimp 48 F- retemp 42 F, chicken 46 F- retemp 42 F, broccoli 44 F- retemp 41 F in reach in cooler on cook line, manager placed ice in items. **Corrective Action Taken** Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Bowl in handwash sink next to ice machine, manager removed at time of inspection. Corrected On-Site
- 53B-13-5: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. Manager provided 3 food handler certifications.
Food safety inspection conducted on 4/30/2025 revealed 19 total violations (4 high priority, 3 intermediate, 12 basic).
Inspection on 11/12/2024
High Priority
2
Intermediate
0
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Craftsman drill stored with sale food on storage shelf adjacent to walk-in cooler Repeat Violation
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Soy sauce stored on floor in walk-in cooler Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in water temped at 73F on cook line Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk flour no label on prep table in back kitchen
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs stored behind raw shrimp in reachin cooler on cook line Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. boba (77F - Cold Holding) on prep table in back kitchen
Food safety inspection conducted on 11/12/2024 revealed 6 total violations (2 high priority, 0 intermediate, 4 basic).
Inspection on 5/1/2024
High Priority
3
Intermediate
1
Basic
14
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in rice. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above reach in cooler.
- 08B-38-4:Basic - Food stored on floor. Soy sauce on floor. Repeat Violation
- 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. Ice bucket on floor. Repeat Violation
- 10-08-5:Basic - Ice scoop handle in contact with ice. At soda machine.
- 42-02-4:Basic - Improper storage of maintenance equipment that interferes with cleaning. Drills in dry storage.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temped 82 F. Repeat Violation
- 35B-02-4:Basic - Insect control device installed over food preparation area. Bug light over plates and prep table. Repeat Violation
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocado and kale over sauces in walk in cooler.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0 ppm chlorine, operator remade tested 50 ppm. Corrected On-Site Repeat Violation
- 41-07-4:High Priority - Container of medicine improperly stored. Employee medicine over beer.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over noodles in walk in cooler.
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 3 cracked shell eggs.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine. Cutting board on cook line. Repeat Violation
Food safety inspection conducted on 5/1/2024 revealed 18 total violations (3 high priority, 1 intermediate, 14 basic).
Inspection on 2/14/2024
High Priority
2
Intermediate
3
Basic
11
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in rice. Repeat Violation
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted near sushi bar. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Corrected On-Site Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 Compartment Sink. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Soy sauce on floor throughout kitchen. Repeat Violation
- 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. Ice bucket on floor next to ice machine. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon in water temped 73 F, operator replaced water temped 163 F. Corrected On-Site Repeat Violation
- 35B-02-4:Basic - Insect control device installed over food preparation area. Bug light over reach in cooler on cook line.
- 42-03-5: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. Blower on top of bag of flour. Corrected On-Site Repeat Violation
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0ppm, operator remade tested 100ppm. Corrected On-Site
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2024. Repeat Violation
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw fish over unwashed avocado in walk in cooler. Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sauce in walk in cooler. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sinks, operator replaced at time of inspection. Corrected On-Site Repeat Violation
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodles and cooked broccoli in walk in cooler not date marked.
Food safety inspection conducted on 2/14/2024 revealed 16 total violations (2 high priority, 3 intermediate, 11 basic).
Inspection on 9/13/2023
High Priority
3
Intermediate
4
Basic
15
Total
22
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in container of crunch. Bowl with no handle in rice. Repeat Violation
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls not inverted in dry storage.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On cook line.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table at sushi bar. Repeat Violation
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee eating in kitchen.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Baby bottle on prep table. Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 Compartment Sink.
- 08B-38-4:Basic - Food stored on floor. Container of soy sauce on floor. Repeat Violation
- 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. Ice bucket on floor next to ice machine.
- 10-08-5:Basic - Ice scoop handle in contact with ice. At soda machine.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives next to reach in cooler on cook line. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temp 81 F. Operator changed water temp 169 F. Corrected On-Site
- 25-05-4:Basic - Single-service articles improperly stored. Paper towels on floor at sushi bar.
- 42-03-5: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. Drill in dry storage with seasonings.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2023. Admin Complaint
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over unwashed produce in walk in cooler. Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over soy sauce in walk in cooler.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. shrimp 84 F, potatoes 84 on counter. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line. Soda machine.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Strainer with chicken in handwash sink next to 3 Compartment Sink. Hose connected to handwash sink next to 3 Compartment Sink. Employee removed at time of inspection. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator replaced at time of inspection. Corrected On-Site
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure for sushi rice held on time. Sent written procedure to operator at time of inspection. **Corrective Action Taken**
Food safety inspection conducted on 9/13/2023 revealed 22 total violations (3 high priority, 4 intermediate, 15 basic).