SUSHI CLUB, LLC
2475 NW 95 AVE UNIT 7
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 6/7/2024
High Priority
0
Intermediate
2
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 08B-36-4:Basic - - From initial inspection : Basic - Food stored in a location that is exposed to splash/dust. Observed handwashing sink next to food with no splash guard. - From follow-up inspection 2024-06-07: Observed handwashing sink next to food with no splash guard. **Time Extended**
- 10-17-4:Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 5 knives stored at the sushi between reach in cooler and wall. Operator removed. Corrected On-Site Repeat Violation - From follow-up inspection 2024-06-07: Observed 5 knives stored at the 3 compartment sink and wall. Operator removed. **Time Extended** Corrected On-Site
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At the bar area. - From follow-up inspection 2024-06-07: At the bar and sushi station. **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters with grease. Repeat Violation - From follow-up inspection 2024-06-07: Observed hood filters with grease. **Time Extended**
- 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Observed 2 trays on top of handwashing sink at the kitchen. - From follow-up inspection 2024-06-07: Observed fish thawing at the sushi bar handwashing sink. **Time Extended**
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed ice being dumped in the handwashing sink at the sushi bar - From follow-up inspection 2024-06-07: Handwashing sink is used for thawing. **Time Extended**
Food safety inspection conducted on 6/7/2024 revealed 6 total violations (0 high priority, 2 intermediate, 4 basic).
Inspection on 6/6/2024
High Priority
4
Intermediate
6
Basic
9
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Observed handwashing sink next to food with no splash guard.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 5 knives stored at the sushi between reach in cooler and wall. Operator removed. Corrected On-Site Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. In the kitchen. Operator removed. Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. At the bar. Operator removed. Corrected On-Site Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At the bar area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters with grease. Repeat Violation
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. At the kitchen. Operator cleaned during the inspection. Corrected On-Site
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. In the kitchen and bar area.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the kitchen. Operator removed and stored properly. Corrected On-Site Repeat Violation
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs (48F - ambient temperature) stored at the reach in cooler in the burger section, as per operator placed on the line 1 hour before inspection. Operator placed items into another reach in cooler.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sweet plantains (50F - Cold Holding); shrimp roll (48F - Cold Holding) stored in the reach in cooler over night, as per operator. Stop sale issued. Observed at the sushi bar salmon (65F - Cold Holding); masago (62F - Cold Holding); sliced salmon (61F - Cold Holding); krab stick (63F - Cold Holding); krab mix (60F - Cold Holding) stored over night, as per operator. Stop sale issued.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sweet plantains (50F - Cold Holding); shrimp roll (48F - Cold Holding) stored in the reach in cooler over night, as per operator. Stop sale issued. Observed at the sushi bar salmon (65F - Cold Holding); masago (62F - Cold Holding); sliced salmon (61F - Cold Holding); krab stick (63F - Cold Holding); krab mix (60F - Cold Holding) stored over night, as per operator. Stop sale issued.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed butane fuel on top of the prep table. Operator removed. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed 2 trays on top of handwashing sink at the kitchen.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed ice being dumped in the handwashing sink at the sushi bar
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the bar and sushi bar and in the kitchen area.
- 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.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed employee Amy hired 1 month ago with no knowledge of her responsibilities. Form was emailed to operator.
- 31B-03-4:Intermediate - No soap provided at handwash sink. At the bar and sushi bar.
Food safety inspection conducted on 6/6/2024 revealed 19 total violations (4 high priority, 6 intermediate, 9 basic).
Inspection on 6/6/2024
High Priority
3
Intermediate
5
Basic
8
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed bottle of water at flip top cooler at kitchen area. - From follow-up inspection 2024-06-06: Observed back pack stored in the kitchen next to prep table. **Time Extended**
- 10-17-4:Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife between hand was sink and wall at front counter. - From follow-up inspection 2024-06-06: Observed knife between hand was sink and wall at front counter. **Time Extended**
- 21-04-4:Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under cutting board next to stand up cooler at kitchen area. - From follow-up inspection 2024-06-06: Observed wiping cloth under cutting board next to stand up cooler at kitchen area. **Time Extended**
- 38-07-4:Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By the three compartment sink. Repeat Violation - From follow-up inspection 2024-06-06: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By the three compartment sink. **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled at frying station. - From follow-up inspection 2024-06-06: Observed hood filters soiled at frying station. **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust.in the kitchen area. - From follow-up inspection 2024-06-06: Wall soiled with accumulated grease, food debris, and/or dust.in the kitchen area. **Time Extended**
- 42-01-4:Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. - From follow-up inspection 2024-06-06: Wet mop not stored in a manner to allow the mop to dry. **Time Extended**
- 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at reach in cooler across from frying station. - From follow-up inspection 2024-06-06: Observed at reach in cooler across from frying station. **Time Extended**
- 03A-03-5:High Priority - - From initial inspection : High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Chef stored eggs inside of the walk in cooler. **Corrective Action Taken** - From follow-up inspection 2024-06-06: Raw shell eggs (48F - ambient temperature) stored at the reach in cooler in the burger section, as per operator placed on the line 1 hour before inspection. Operator placed items into another reach in cooler. **Time Extended** Corrected On-Site
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed shrimp (55F - Cold Holding) according to chef is being there since yesterday inside of a reach cooler located in the kitchen area. - From follow-up inspection 2024-06-06: At the time of the callback inspection observed sweet plantains (50F - Cold Holding); shrimp roll (48F - Cold Holding) stored in the reach in cooler over night, as per operator. Stop sale issued. At the time of the call back inspection at the sushi bar salmon (65F - Cold Holding); masago (62F - Cold Holding); sliced salmon (61F - Cold Holding); krab stick (63F - Cold Holding); krab mix (60F - Cold Holding) stored over night, as per operator. Stop sale issued. Admin Complaint
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp (55F - Cold Holding) according to chef is being there since yesterday inside of a reach cooler located in the kitchen area. - From follow-up inspection 2024-06-06: At the time of the callback inspection observed sweet plantains (50F - Cold Holding); shrimp roll (48F - Cold Holding) stored in the reach in cooler over night, as per operator. Stop sale issued. At the time of the call back inspection at the sushi bar salmon (65F - Cold Holding); masago (62F - Cold Holding); sliced salmon (61F - Cold Holding); krab stick (63F - Cold Holding); krab mix (60F - Cold Holding) stored over night, as per operator. Stop sale issued. Admin Complaint
- 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Observed a chair in front of the bar hand wash sink - From follow-up inspection 2024-06-06: Observed mop bucket in front of the handwashing sink at the bar. **Time Extended**
- 53A-05-6:Intermediate - - From initial inspection : 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/ Observed person in charge Jonathan Arandia without a manager certification he is been working here for more than 60 days. - From follow-up inspection 2024-06-06: Observed person in charge Jonathan Arandia with an employee training completed on 2/13/22 with FRLA. Observed 2 employees in the kitchen and 3 servers in the establishment. Admin Complaint
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink at kitchen area. - From follow-up inspection 2024-06-06: Observed at hand wash sink at kitchen area. **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. - From follow-up inspection 2024-06-06: Observed no employee training. Admin Complaint
- 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Observed at front counter. - From follow-up inspection 2024-06-06: No soap provided at handwash sink. Observed at front counter. **Time Extended**
Food safety inspection conducted on 6/6/2024 revealed 16 total violations (3 high priority, 5 intermediate, 8 basic).
Inspection on 8/30/2023
High Priority
3
Intermediate
11
Basic
13
Total
27
Disposition: Follow-up Inspection Required
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed bottle of water at flip top cooler at kitchen area.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed Employee with no hair restraint while washing dishes.
- 08B-38-4:Basic - Food stored on floor. Observed box of potatoes, case of shell eggs stored on floor at walk in cooler
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife between hand was sink and wall at front counter.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under cutting board next to stand up cooler at kitchen area.
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By the three compartment sink. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled at frying station.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee beverages in stand up reach in cooler.
- 08B-12-5:Basic - Stored food not covered. Observed chicken breast no covered.
- 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust.in the kitchen area.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at reach in cooler across from frying station.
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Chef stored eggs inside of the walk in cooler. **Corrective Action Taken**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed shrimp (55F - Cold Holding) according to chef is being there since yesterday inside of a reach cooler located in the kitchen area.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp (55F - Cold Holding) according to chef is being there since yesterday inside of a reach cooler located in the kitchen area.
- 11-01-5:Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
- 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.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed a chair in front of the bar hand wash sink
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit.
- 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/ Observed person in charge Jonathan Arandia without a manager certification he is been working here for more than 60 days.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink at kitchen area.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 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.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at front counter.
- 02D-02-4:Intermediate - Packaged food not labeled as specified by law. Observed no label on container of sugar above reach in freezer.
Food safety inspection conducted on 8/30/2023 revealed 27 total violations (3 high priority, 11 intermediate, 13 basic).