DirtyFLRestaurant Inspection Data

PASSIONITY STEAK & SUSHI

2107 E SEMORAN BLVD UNIT E

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 7/16/2024

Inspection #: Visit ID: 8722419

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Grease buildup on floor to right of grill
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of microwave soiled Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. By hand sink next to cooking equipment
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Utensils stored in hand sink at sushi station Corrected On-Site

Inspection Date: 3/19/2024

Inspection #: Visit ID: 8503771

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Chicken in walk-in freezer. Manager picked up case of chicken. Corrected On-Site Repeat Violation
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm. Multiple attempts, changed bottle of sanitizer and concentration was 50ppm. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. rice (53F - Cold Holding). Manager states in cooler from yesterday.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (53F - Cold Holding). Manager states in cooler from yesterday.
  • 29-34-4:High Priority - Vacuum breaker installed improperly at splitter added to hose bibb.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For dish machine or triple sink.

Inspection Date: 9/19/2023

Inspection #: Visit ID: 8344672

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor soiled behind cooking equipment
  • 08B-38-4:Basic - Food stored on floor. 2 cases of cooking oil on floor in kitchen Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen Sushi in bowl defrosting at room temperature - moved to walk-in-cooler Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw poultry over open beef in walk-in-cooler Corrected On-Site
  • 03F-02-5: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 Sushi rice held for 4 hours not marked, facility only opened 2.5 hours Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice wrapped in Saran Wrap 77°; per owner, rice has been sitting out since 11am, moved to refrigeration for immediate temperature recovery **Corrective Action Taken**
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with handout 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. Provided operator with time plan, completed before end of inspection Corrected On-Site
  • 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. Prepared foods in walk-in-cooler from previous day not dated, sushi rice not dated