DirtyFLRestaurant Inspection Data

SUSHI MACHI

9832 S MILITARY TRL G2

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 1/30/2025

Inspection #: Visit ID: 8826812

  • 08B-38-4:Basic - Food stored on floor. Observed multiple items of food stored on floor in walk in freezer.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at cook line heavily soiled.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed in sliding door cooler employee drink with different beverages for the restaurant. Operator removed. Corrected On-Site
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed big 6 poster.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.

Inspection Date: 7/11/2024

Inspection #: Visit ID: 8777642

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.
  • 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
  • 22-08-4:Basic - Interior of microwave has accumulation of grease/food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. cooked rice reheating since 9am (11:45) (121F - Reheating). Per operator rice was removed from walk in cooler and placed in rice warmer.
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. cooked rice reheating since 9am (11:45) (121F - Reheating). Per operator rice was removed from walk in cooler and placed in rice warmer. See Stop Sale

Inspection Date: 1/12/2024

Inspection #: Visit ID: 8469436

  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container...in cut vegetables, fried food . Employee removed paper towel Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse...Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...rice 50°F stored over another container at flip top reach in cooler being held more than 4 hours .
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...rice 50°F stored over another container at flip top reach in cooler being held more than 4 hours . Stop sale issue . Employee discarded food. **Corrective Action Taken**
  • 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 being held less than 4 hours. Employee time marked. Corrected On-Site Repeat Violation
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels...employee provided Corrected On-Site
  • 53B-14-5: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.

Inspection Date: 8/10/2023

Inspection #: Visit ID: 8376199

  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container for fried tempura shrimp at reach in cooler . Manager moved paper towels. 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 being held less than 4 hours at sushi station.. Manager time marked. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at kitchen. Manager provided 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.
  • 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....brown rice was cooked two days ago at walk in cooler . Manager date marked. Corrected On-Site