SUSHI SIMON

Name: SUSHI SIMON
Address: 1628 SOUTH FEDERAL HIGHWAY, BOYNTON BEACH, FL, 33435, US
Rating: 1.6

1628 SOUTH FEDERAL HIGHWAY

★½☆☆☆ (1.6/5)

Based on 5 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 10926401

14-86-1:High Priority - Non-food grade paper/paper towel used as liner for rice and shrimp container. Operator removed paper towels. Corrected On-Site Repeat Violation
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over sauces in low boy at sushi bar. Sushi Chef removed fish. Corrected On-Site
12A-25-4:High Priority - Sushi chef touched hair, put a hat on and then engaged in food preparation, handled cucumber bowl without washing hands at sushi bar. Sushi chef went to wash his hands. Corrected On-Site
03F-06-5:High Priority - Time/temperature control for safety food held using a 4-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above when time control began. Back up sushi rice at sushi bar reads 94F when operator started timing the rice,for 4 hours. Operator changed time to 3.5 hours. Corrected On-Site
31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Pitcher of water in sink at front counter. Operator removed. Corrected On-Site

Inspection #: Visit ID: 8831828

06-09-1: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. Hamachi at sushi bar not removed from package. Removed from freezer last night fish temperature 33F-35F. Sushi chef removed immediately from package. Corrected On-Site
12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Sushi chef entered Sushi bar from the outside, wiped through his hair, put a hat on and then put gloves on to work with raw fish, without washing his hands first. Sushi chef washed his hands. Corrected On-Site
14-86-1:High Priority - Non-food grade paper towel used as liner for dumpling container in kitchen. Operator removed paper towel. Corrected On-Site
31B-03-4:Intermediate - No soap provided at handwash sink at front counter and sushi bar. Operator provided. Corrected On-Site

Inspection #: Visit ID: 8732221

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. small make table - cooked edamame (54F - Cold Holding) not portioned or prepared today held in small bowls above make table overnight and more than 4 hours. See stop sale.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. small make table - cooked edamame (54F - Cold Holding) not portioned or prepared today held in small bowls above make table overnight and more than 4 hours. See stop sale.
02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. 24/7 sushi roll with Raw Salmon not noted on menu.
05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation
31B-03-4:Intermediate - No soap provided at handwash sink. At front counter hand sink - operator provided.
53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. SafeStaff certification copied.

Inspection #: Visit ID: 8438316

08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Avocados contain stickers
06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp at room temperature
50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon not commercially packaged over ice cream in reach in freezer Removed Corrected On-Site
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over cucumbers Raw fish over sliced cucumbers Raw tuna over sauces Raw salmon over sauces Raw tuna over avocados Throughout bottom reach in coolers on sushi station Corrected On-Site
05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
31B-03-4:Intermediate - No soap provided at handwash sink. End of sushi station

Inspection #: Visit ID: 8353607

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 at sushi bar. Sushi chef stated rice was finished cooking one hour ago and time marked.