MAUI TERIYAKI AND SUSHI
600 NW 75 ST STE E
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/4/2025
High Priority
5
Intermediate
2
Basic
6
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to cook line. Manager removed drink during inspection. Corrected On-Site
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tiles missing underneath three compartment sink.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer next to office.
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixtures throughout the kitchen.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach-in cooler in drink station.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored on kitchen shelf. Alston go pans stored on shelf across from office.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over green onions in reach-in cooler across from kitchen hand washing sink. Manager placed salmon in bottom of cooler. Shell eggs stored over cooked rice in reach-in cooler across from tabletop warmer. Manager placed eggs on bottom shelf during inspection. Corrected On-Site Repeat Violation Admin Complaint
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled cell phone and proceeded to handle food on cook line without changing gloves and washing hands. Manager had employee wash hands and change gloves. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from make line: eel (48F - Cold Holding). Manager stated eel placed in cooler two hours prior to temperature being taken. Manager moved eel to reach-in freezer to reduce temperature to 41F. **Corrective Action Taken**
- 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Item stored in kitchen reach-in cooler across from tabletop warmer: chicken (47F - Cooling). Manager stated chicken was prepared and placed in cooler the previous day.
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Item stored in kitchen reach-in cooler across from tabletop warmer: chicken (47F - Cooling). Manager stated chicken was prepared and placed in cooler the previous day.
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Container of eggs stored in reach-in cooler across from tabletop warmer. Manager stated eggs opened the previous morning.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available.
Food safety inspection conducted on 3/4/2025 revealed 13 total violations (5 high priority, 2 intermediate, 6 basic).
Inspection on 11/5/2024
High Priority
5
Intermediate
1
Basic
3
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from kitchen hand washing sink. Manager removed drink from prep table. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in standing water, 129F. Manager turned up heat on warmer. **Corrective Action Taken**
- 14-71-4:Basic - Tape used to repair nonfood-contact surface. Tape used to hold reach-in freezer door closed. Manager removed tape during inspection. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over cooked rice in kitchen reach-in cooler. Manager moved eggs to bottom shelf. Corrected On-Site Repeat Violation Admin Complaint
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored on top of raw beef in kitchen reach-in cooler. Manager moved raw chicken to bottom shelf. Corrected On-Site Repeat Violation Admin Complaint
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Bags of cooked rice stored in reach-in cooler across from front counter dated 10/25. Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in prep area warmer: carrots (127F - Hot Holding). Manager stated item was placed in warmer 20 minutes prior to temperature being taken. Manager placed item on stovetop to reheat. **Corrective Action Taken**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer solution next to kitchen hand washing sink, 200+. Manager added water to bucket, 75 ppm. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Scrub brush and wiping cloth stored in drink station hand washing sink. Employee removed items from hand washing sink. Corrected On-Site
Food safety inspection conducted on 11/5/2024 revealed 9 total violations (5 high priority, 1 intermediate, 3 basic).
Inspection on 2/13/2024
High Priority
5
Intermediate
3
Basic
6
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating in kitchen. Employee moved to office area to finish eating. Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer next to office.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in standing water, 89F. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill. Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. To go containers stored on floor across dry storage from reach-in freezer.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on kitchen prep table.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee typing in orders then proceeded to put on gloves and cut up cooked chicken in kitchen without washing hands. Manager had employee wash hands and change gloves. **Corrective Action Taken**
- 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Can of tomato sauce in reach-in cooler next to make line.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over lemon juice, chicken stored over broccoli in reach-in cooler next to make line. Manager moved chicken and eggs to bottom shelf. Corrected On-Site
- 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. Sushi rice in kitchen. Manager stated rice was cooked at 11 am. Manager placed correct time mark on item. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items in warmer on prep table across from make line: carrots and broccoli (118F - Hot Holding). Manager stated items placed in warmer thirty minutes prior to temperature being taken. Manager turned up temperature of warmer to reheat items. **Corrective Action Taken** Repeat Violation Admin Complaint
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available.
- 31B-03-4:Intermediate - No soap and hand towels provided at handwash sink. No soap or hand towels at kitchen hand washing sink. Manager provided soap and towels at hand washing sink. Corrected On-Site Repeat Violation
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 out of 4 employee training certificates available.
Food safety inspection conducted on 2/13/2024 revealed 14 total violations (5 high priority, 3 intermediate, 6 basic).
Inspection on 11/30/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/30/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/20/2023
High Priority
2
Intermediate
2
Basic
4
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in 80F water. Manager changed water and placed water in warmer, 140F. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents and hood above grill greasy.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Fish being thawed in standing water on prep table across from cook line. Manager removed fish from water and placed fish in reach-in cooler. Corrected On-Site
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in prep area, 200 ppm. Manager changed sanitizer water, 75 ppm. Corrected On-Site
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Ice stored in garbage bag and stored in reach-in freezer.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored in warmer on prep table: rice (90F - Hot Holding); beef (111F - Hot Holding). Manager reheated items in kitchen: rice 178F, beef 166F. Corrected On-Site Repeat Violation Admin Complaint
- 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. No proof of training for employees available.
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand washing sink next to three compartment sink. Manager provided soap at hand washing sink. Corrected On-Site
Food safety inspection conducted on 9/20/2023 revealed 8 total violations (2 high priority, 2 intermediate, 4 basic).