SUSHI SOGO
10000 STIRLING RD STE 8
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 9/4/2024
High Priority
4
Intermediate
4
Basic
4
Total
12
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 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 personal speaker on prep table next to bagged dry goods and plates at cook line.
- 10-01-5: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 in contact with corn starch in bulk container. Manager moved handle out of corn starch. Corrected On-Site
- 29-03-4:Basic - Water draining onto floor surface. Drain pipe from kitchen hand sink damaged and leaking onto floor.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In kitchen Frigidaire reach in freezer, not commercially wrapped raw fish and open box or raw soft shell crab on shelf above packs of artificial crab sticks. Employee rearranged all items for proper separation. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In kitchen Amana reach in cooler, AMANA - portioned raw shrimp (65F - Cooling); portioned raw pork (65F - Cooling); portioned potstickers (65F - Cooling); portioned raw steaks (65F - Cooling). Per manager all items prepared and portioned night before.
- 03D-07-5:High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. In kitchen Amana reach in cooler, AMANA - portioned raw shrimp (65F - Cooling); portioned raw pork (65F - Cooling); portioned potstickers (65F - Cooling); portioned raw steaks (65F - Cooling). Per manager all items prepared and portioned night before. See stop sale.
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Threaded faucet with attached jose under kitchen hand sink missing vacuum breaker.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handsink in kitchen blocked by cutting board on top and sanitizer bucket in sink. Manager cleared sink. Corrected On-Site Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At kitchen hand sink. Manager replaced paper towels. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. At kitchen hand sink. Manager replaced soap. 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. In small chest freezer in corner by cook line, portioned containers of rice missing date marking from when prepared.
Food safety inspection conducted on 9/4/2024 revealed 12 total violations (4 high priority, 4 intermediate, 4 basic).
Inspection on 3/19/2024
High Priority
3
Intermediate
2
Basic
1
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses in cook line. Operator moved Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw scallop inside walk in cooler. Operator moved raw chicken to bottom shelf and stored correctly. Corrected On-Site
- 08A-04-5:High Priority - Raw shelled eggs stored over unwashed produce inside reach in cooler in kitchen. Operator moved raw shelled eggs to bottom shelf and stored correctly. 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 at front counter held less than 2 hours ago in sushi station without time marking. Operator placed time mark on sushi rice. Corrected On-Site
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Operator washed hands inside 3 compartment sink in kitchen. Told operator hand washing must be done at the hand wash sink. Operator complied. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Containers inside hand washing sink in kitchen. Operator removed Corrected On-Site
Food safety inspection conducted on 3/19/2024 revealed 6 total violations (3 high priority, 2 intermediate, 1 basic).
Inspection on 11/20/2023
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2023-09-27: Establishment provided incorrect test kit. Test kit provided for urine and saliva PH. **Time Extended** - From follow-up inspection 2023-11-20: Test kit provided for pool and spa. Operator ordered chlorine test kit during inspection **Time Extended**
Food safety inspection conducted on 11/20/2023 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 9/27/2023
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2023-09-27: Establishment provided incorrect test kit. Test kit provided for urine and saliva PH. **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2023-09-27: Observed same **Time Extended**
Food safety inspection conducted on 9/27/2023 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 9/20/2023
High Priority
9
Intermediate
5
Basic
3
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors in employee restroom located inside kitchen. Repeat Violation Warning
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public inside low boy cooler in sushi station. Operator removed Corrected On-Site Warning
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Cases of raw shelled eggs on floor inside walk in cooler. Operator elevated Corrected On-Site Repeat Violation Warning
- 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. Dish machine at 0ppm chlorine, operator will be using 3 compartment sink until equipment can sanitize at proper minimum strength. Warning
- 12A-05-4:High Priority - Employee ate and drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator eating and drinking then handled raw hamachi fish at sushi station without washing hands. Told operator to wash hands and wear gloves when handling fish to be served in sushi station as a ready to eat food. Operator complied Corrected On-Site Warning
- 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. Operator handled raw hamachi fish to be served in sushi station without wearing gloves. Operator washed hands and put on gloves. Corrected On-Site Warning
- 14-31-5:High Priority - Nonfood-grade bags ( to go shopping bags)used in direct contact with ice in chest freezer in kitchen, advised operator to moved to an approved food grade bag / container. Warning
- 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 chicken stored over wrapped beef burger patties inside chest freezer in cook line. Operator moved raw chicken to bottom shelf and stored correctly. Corrected On-Site Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp (55F - Cold Holding) held overnight inside white refrigerator in kitchen per chef. See stop sale Food not prepared or portioned today. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp (55F - Cold Holding) held overnight inside white refrigerator in kitchen per chef. See stop sale Food not prepared or portioned today. Warning
- 01B-19-5:High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. Sushi Rice under TPHC held overnight at sushi station per chef. See stop sale Warning
- 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Sushi Rice under TPHC held overnight at sushi station per chef. Operator discarded Warning
- 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. Emailed procedures to manager Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Warning
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Operator not sure what chemical is inside spray bottle. Operator discarded at will Corrected On-Site Warning
Food safety inspection conducted on 9/20/2023 revealed 17 total violations (9 high priority, 5 intermediate, 3 basic).