SOKAI SUSHI BAR
10726 NW 74 STREET
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 1/29/2025
High Priority
1
Intermediate
3
Basic
9
Total
13
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at both bathrooms used by employees.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled at cookline area.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed brown cutting board at preparation area grooved and white cutting boards at front counter grooved. **Repeat Violation**
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch a cookline while doing food preparation.
- 14-11-5:Basic - Equipment in poor repair. Observed reach-in cooler gaskets in disrepair next to cookline and reach-in cooler gaskets across from heat lamps. **Repeat Violation**
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at reach-in cooler gaskets next to cookline and chest freezer at front counter. **Repeat Violation**
- 33-11-4:Basic - Missing drain plug at dumpster.
- 33-16-4:Basic - Observed both dumpsters lids missing.
- 33-19-4:Basic - Observed garbage on the ground around dumpster.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee putting gloves with no hand wash. Coached employee on correct procedure. Employee washed hands before wearing gloves. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed brown cutting board at preparation area soiled.
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- 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. Observed establishment using time as a health control method but not written plan/form. New form was emailed to person in charge.
Food safety inspection conducted on 1/29/2025 revealed 13 total violations (1 high priority, 3 intermediate, 9 basic).
Inspection on 11/1/2024
High Priority
0
Intermediate
0
Basic
3
Total
3
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line. **Warning** - From follow-up inspection 2024-11-01: Observed cutting board has cut marks and is no longer cleanable. Observed at cook line. **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach-in cooler gaskets in disrepair at cook line and unit at front counter. **Warning** - From follow-up inspection 2024-11-01: Observed reach-in cooler gaskets in disrepair at cook line and unit at front counter. **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at reach-in cooler door at cook line, chest freezer at front counter, and at cooling unit inside walk-in freezer. **Warning** - From follow-up inspection 2024-11-01: Observed ice buildup at chest freezer at front counter only. **Time Extended**
Food safety inspection conducted on 11/1/2024 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 8/27/2024
High Priority
1
Intermediate
3
Basic
7
Total
11
Inspection Details:
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed pans stored under hand washing sink at cook line. **Warning**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line. **Warning**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed at metal containers at ware washing area. **Warning**
- 14-11-5:Basic - Equipment in poor repair. Observed reach-in cooler gaskets in disrepair at cook line and unit at front counter. **Warning**
- 08B-38-4:Basic - Food stored on floor. Observed flour and peanuts stored on floor at dry storage area. **Warning**
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at reach-in cooler door at cook line, chest freezer at front counter, and at cooling unit inside walk-in freezer. **Warning**
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach-in cooler at cook line. Unit under rice cooker. **Warning**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Breaded shrimp (117F - Hot Holding) at front counter head lamp. As per manager, product is being rotated every 4 hours. Also, indicated on time marking at product. Provided manager with Time as health control form during inspection. **Corrective Action Taken** **Warning**
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment uses a hot water sanitizing dish machine, no measuring device provided at time of inspection. **Warning**
- 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed walk-in cooler and freezer, three compartment sink, and dry storage area being used by establishment at locale next door not included on plan review on file. **Warning**
- 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. Observed Breaded shrimp (117F - Hot Holding) at front counter head lamp. As per manager, product is being rotated every 4 hours. Also, indicated on time marking at product. Provided manager with Time as health control form during inspection. **Corrective Action Taken** **Warning**
Food safety inspection conducted on 8/27/2024 revealed 11 total violations (1 high priority, 3 intermediate, 7 basic).