DirtyFLRestaurant Inspection Data

DRAGONFLY SUSHI & SAKE CO

201 SE 2 AVE #104

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 12/2/2024

Inspection #: Visit ID: 8830597

  • 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

Inspection Date: 7/16/2024

Inspection #: Visit ID: 8730405

  • 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

Inspection Date: 2/13/2024

Inspection #: Visit ID: 8502603

  • 14-11-5:Basic - Equipment in poor repair. Some shelves in walk in cooler rusted. Multiple cutting boards in kitchen deep cut marks. Reach in cooler on cooks line one of the drawers is broken. Repeat Violation
  • 36-22-4:Basic - Floor area(s) covered with standing water. On cooks line.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. At entrance to kitchen from dish washing area.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Behind the bar and next to Three compartment sink. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving holding clean utensils and containers the shelves are soiled with dust debris. Shelf/cooling rack in walk in cooler holding alcohol bottles. Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. 2 reach in coolers on cooks line. Repeat Violation
  • 01B-07-4:High Priority - Food with mold-like growth. See stop sale. 2 onions in walk in cooler.
  • 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 manager certificates expired. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Some cutting boards on clean dish rack stained. Interior ice machine next to mop sink. Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottle with blue liquid behind bar. Repeat Violation

Inspection Date: 9/18/2023

Inspection #: Visit ID: 8351604

  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. The robo coupe at prep area on cooks line. The shelf with red tape by server reach in coolers.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Unopened grape soda on shelf in reach in cooler above cabbage. Multiple personal food items in reach in cooler with packaged cooked eel, operator moved eel and stated cool would be for personal use. Repeat Violation
  • 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 Fanny pack on shelf above vinegar seasoning. Backpack on table over single service Togo items.
  • 14-11-5:Basic - Equipment in poor repair. Plastic container melted/burned at dish machine area. Cracked containers in walk in freezer. Seaweed in cracked container in reach in cooler on cooks line. Multiple cutting boards on clean dish rack with deep cut marks. Reach in freezer on cooks line ice build up.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Underneath ice machine. Floor area(s) covered with standing water. Underneath ice machine.
  • 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 directly in uncooked rice container.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink by Three compartment sink. Repeat Violation
  • 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden pieces across from ice machine and wooden attachments behind bar.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sliding door track of ice machine soiled. Exterior ice machine also soiled. Reach in cooler drawer gaskets soiled on front of cooks line. Soda nozzle back splash at drink machine where nozzle attaches to machine. Metal strip running across reach in cooler on front of cooks line soiled. Clean dish rack soiled. Exterior bulk containers soiled. Can holster and around the gear of can opener. Soda gun holster behind back.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. On cooks line.
  • 08B-12-5:Basic - Stored food not covered. Rice spread on sheet pan in walk in cooler directly under fans no cover.
  • 29-03-4:Basic - Water draining onto floor surface. Handwash sink on cooks line when water is running half drains into floor drain and half leaks onto floor.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Seasoning on dry storage shelf unlabeled. Large white bulk container unlabeled.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beef and poor in walk in cooler cooling overnight temped at 50-54F. See stop sale.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 can of peaches. Thirty pounds of beef and thirty pounds of pork cooled improperly overnight.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Flying around trash can at dish machine area.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked pork on cooling rack in walk in cooler. Raw egg whites above bar drink garnishes in walk in cooler.
  • 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. Sushi rice in blue bin on rack in storage area.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Grill cleaning liquid stored on top of large bag of flour on dry storage area.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the end of splitter with grey hose attached at mop sink.
  • 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/ Kitchen manager Erick Johnson expired 2/13/2023.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior white deflector plate in ice machine. Interior oven on the left side. Multiple cutting boards stained in clean dish rack. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee filled water bucket at Handwash sink on cooks line.
  • 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. Cabbage, Scallop salad, and krab salad in reach in cooler drawers on front of cooks line.
  • 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Two photocopies of cards provided during this inspection.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottle with orange liquid under prep table. Bottle in hallway to bathroom containing blue liquid. Repeat Violation