DRAGONFLY SUSHI & SAKE CO
201 SE 2 AVE #104
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 12/2/2024
High Priority
6
Intermediate
3
Basic
7
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above prep table across from walk in cooler door.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach in cooler next to cutting board where limes are being prepped, employee moved drink to the bottom. **Corrected On-Site** **Repeat Violation**
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer with sliding top doors.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bulk flour containers exterior.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach in cooler on cooks line across from fryers. **Repeat Violation**
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk container on wheels under table at end of cooks line, employees stated it is flour.
- 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. Establishment does not utilize their previous AOP which does not fall under the current updated AOP rules/guidelines, observed employee touching raw sushi fish with bare hands.
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Brown paper towel lining cooked tempura and green onions, no one knows if paper towel is food grade.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw quail eggs over cooked beef in walk in cooler, employee moved eggs away from ready to eat foods. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (44,45F - Cold Holding); masago (fish egg) (45F - Cold Holding) other items in cooler are below 41F, employee moved items to walk in cooler. Retemped beef 39,44 and fish egg 37. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Lubricant container stored on shelf above prep table, employee moved lubricant. **Corrected On-Site**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter added at mop sink backflow installed above splitter but not installed at the end of splitter.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Plastic container inside Handwash sink at back prep area, employee moved container. **Corrected On-Site**
- 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. E. Johnson is the kitchen manager but does have certification.
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. The second Handwash sink after entering the bar.
- 48-04-4:Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. In hallway across from ice machines, employee moved to outside the back door. **Corrected On-Site**
Food safety inspection conducted on 12/2/2024 revealed 17 total violations (6 high priority, 3 intermediate, 7 basic).
Inspection on 7/16/2024
High Priority
4
Intermediate
3
Basic
4
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Cut marks on some cutting boards. Some plastic containers with the corners that have become cracked. **Repeat Violation**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Behind bar and next to prep sink in kitchen. **Repeat Violation**
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In walk in cooler an opened Arizona tea can on shelf above fish stock, employee moved drink. **Corrected On-Site**
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. On cooks line. **Repeat Violation**
- 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. Bar dishwasher machine 0ppm, employee replaced sanitizer bucket and primed line, retested at 100ppm. **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over fish stock in walk in cooler, manager moved eggs. **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. eel (76F - Cold Holding)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. eel (76F - Cold Holding) item in reach in cooler on front line, the cooler had been off, unsure for how long see stop sale. butter (71F - Cold Holding) item out of cooler for 2 hours, manager placed item back in cooler. Spoke to him about adding to time as a public health control if item always sits out of cooler for service. blue cheese stuffed olive (69F - Cold Holding) at room temperature behind bar for no more than 2 hours, employee placed in reach in cooler. **Corrective Action Taken**
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 2 managers certificates expired. **Repeat Violation**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Interior deflector plate in ice machine nearest mop. Stained cutting board on dish storage shelf. **Repeat Violation**
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At both Handwash sink at back of kitchen, manager replaced batteries at machines. **Corrected On-Site**
Food safety inspection conducted on 7/16/2024 revealed 11 total violations (4 high priority, 3 intermediate, 4 basic).