SENSEI ASIAN BISTRO
Southwest 31st Place
Florida, 32608
Alachua County County
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 6 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 3/24/2025
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 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. Observed: table top ice maker with scoop handle touching the ice.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed two rice scoops stored in 76° water. The water was dumped, scoops are on 4 hour rule. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed: in the upright reach-in cooler in the kitchen, raw beef over pork. The items were switched. Corrected On-Site
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Observed: 2 incomplete certificates(missing expiration dates). These were added. Corrected On-Site
Food safety inspection conducted on 3/24/2025 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 3/10/2025
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 3/10/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/27/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-46-2:Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Observed: ROP of duck(60 minutes), lamb(90 minutes) and beef(90 minutes), cooked temperature 135, which is below food code requirements. templates were emailed. Warning - From follow-up inspection 2024-12-27: Email was received by the State. **Time Extended**
Food safety inspection conducted on 12/27/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 10/25/2024
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed: the bulk co2 tank is not adequately secured. Chain was added. Corrected On-Site Repeat Violation
- 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed: ROP lamb lacking a label. Label must be in bold type with all required information. Dark bold marker used to identify and date. Corrected On-Site
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed: prepped beef stored over lobster in the reach-in freezer.
- 03G-46-2:Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Observed: ROP of duck(60 minutes), lamb(90 minutes) and beef(90 minutes), cooked temperature 135°, which is below food code requirements. templates were emailed. Warning
Food safety inspection conducted on 10/25/2024 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 2/16/2024
High Priority
2
Intermediate
3
Basic
1
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed: the co2 tanks were not secured. ALSO, the nitrogen tank was not secured. Chains were added to both. Corrected On-Site Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: bone in lamb 57F, cook line flip top reach-in cooler. The lamb was brought out at 12:00. ALSO, chicken in the same reach-in cooler, 45F. Both items past the chill/fill line. Both items were reduced below the chill/fill line, and placed in the lower compartment of Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed: spray chemical stored next to bottled sauces on the lower shelf next to the hand wash sink. ALSO, ice machine cleaning solution stored on top of the ice machine. Both items were moved to cleaning. Corrected On-Site
- 09-17-4:Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Observed: bare hand contact with raw beef, cutting and weighing. The manager redirected the staff to wash and add gloves. 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. Observed lack of a written plan. One was emailed.
- 01D-02-4:Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Observed: only 1 invoice available for review.
- 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. Observed: by the back door, 2 liquid propane tanks stored inside. The outside storage is being reworked to accommodate the tanks.
Food safety inspection conducted on 2/16/2024 revealed 7 total violations (2 high priority, 3 intermediate, 1 basic).
Inspection on 10/13/2023
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed: 4 large and 2 small pressurized tanks by the back the back door, not secured. Chains were available, the manager wrapped the tanks. Corrected On-Site Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: an employee drink on the cart by the back door, stored over wrapped chopsticks. Drink moved to the bottom shelf away from single serve. Corrected On-Site
- 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. Observed: the dish wash machine at 0 ppm for chlorine. The manager changed out the sanitizer to a new 5 gallon bucket. 50 ppm at 112F. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the 1st left soda gun had a port with buildup. Staff went to scrub and purge the soda gun. **Corrective Action Taken**
Food safety inspection conducted on 10/13/2023 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).