KAIZEN SUSHI BAR & GRILL
5640 N FEDERAL HWY STE 3
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 3/12/2025
High Priority
1
Intermediate
1
Basic
5
Total
7
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Expired license, 12/1/24, observed posted. Warning
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed cracked, broken, and missing floor tiles throughout kitchen and prep area. Warning
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils at the cookline in Utensil water 86F. Warning
- 38-07-4:Basic - Lights in food preparation/kitchen missing the proper shield, sleeve coatings or covers. Warning
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels on plastic containers stored cleaned on rack in kitchen. Warning
- 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 and the time removed from temperature control cannot be determined. Observed no time marking on sushi rice in kitchen and at sushi counter. Operator time marked, 2:30p to 6:30p. Corrected On-Site 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
Food safety inspection conducted on 3/12/2025 revealed 7 total violations (1 high priority, 1 intermediate, 5 basic).
Inspection on 12/6/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 12/6/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/3/2024
High Priority
0
Intermediate
2
Basic
0
Total
2
Inspection Details:
- 22-56-4:Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning - From follow-up inspection 2024-12-03: Observed same **Time Extended**
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. -Dishwasher (Temperature 148) Repeat Violation Warning - From follow-up inspection 2024-12-03: Observed same **Time Extended**
Food safety inspection conducted on 12/3/2024 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 11/25/2024
High Priority
0
Intermediate
2
Basic
0
Total
2
Inspection Details:
- 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. -Dishwasher (Temperature 148) Repeat Violation Warning
Food safety inspection conducted on 11/25/2024 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 4/3/2024
High Priority
2
Intermediate
1
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 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. In walk in cooler, tuna 40°F not removed from reduced oxygen packaging before thawed.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, standing water 84°F. Operator put on stove to heat to 135° **Corrective Action Taken**
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. At sushi bar, non food grade paper towel used to separate raw fish.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler, tuna 40°F not removed from reduced oxygen packaging before thawed.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Food safety inspection conducted on 4/3/2024 revealed 5 total violations (2 high priority, 1 intermediate, 2 basic).
Inspection on 12/11/2023
High Priority
1
Intermediate
3
Basic
0
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sushi area - raw fish stored over ready to eat cucumbers. Reach in freezer - Raw fish stored over ready-to-eat cooked octopus in a freezer - not all products commercially packaged. Operator stored all items properly. Corrected On-Site
- 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. Provided handout to operator. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda gun. Operator cleaned during inspection. Corrected On-Site
- 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. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employee filled out during inspection. Corrected On-Site
Food safety inspection conducted on 12/11/2023 revealed 4 total violations (1 high priority, 3 intermediate, 0 basic).