VOLCANIC SUSHI+SAKE
5212 SW 91 TERR STE A
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 2/18/2025
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 33-16-4:Basic - - From initial inspection : Basic - Open dumpster lid. Observed the dumpster lid is open. - From follow-up inspection 2025-02-18: No change **Time Extended**
Food safety inspection conducted on 2/18/2025 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 12/17/2024
High Priority
1
Intermediate
3
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. Observed: 2 rice scoops in 78° water. The water was dumped. Corrected On-Site
- 51-18-6:Basic - No copy of latest inspection report available. Observed: the last inspection was not in the file.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the cook line gaskets by the grill have debris on them.
- 33-16-4:Basic - Open dumpster lid. Observed the dumpster lid is open.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: in the glass front reach-in cooler by the back door: cut leafy greens(premade salads) 55°. Other items in this reach-in cooler are not time/temperature control for safety. The salads increase in temperature over a 9 minute period to 57°. The salads were made today and are now being moved to the walk-in cooler, holding time/temperature control for safety food s at 37-40°. **Corrective Action Taken** Repeat Violation Admin Complaint
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed: Louella's Certified Food Manager card is expired.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed the sushi hand wash sink had a metal scrub pad in it. This was removed. Corrected On-Site
- 53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed: no current manager has a Certified Food Manager card in date. Warning
Food safety inspection conducted on 12/17/2024 revealed 8 total violations (1 high priority, 3 intermediate, 4 basic).
Inspection on 8/12/2024
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 8/12/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/1/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: in sushi case #1(first) eel 49, salmon 47, tuna 48, Krab 47F. These items were placed in the case as it was being turned on, all items moved to the reach-in freezer while the case cools down. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2024-08-01: Krab 47F, cream cheese 48F, eel 47F, tuna 47F. Manager stated items were placed there 2 hours prior, she stated they are replacing cooler, inspector had manager add ice to cooler to help food stay at temperature of 41F or below. Admin Complaint **Corrective Action Taken**
Food safety inspection conducted on 8/1/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 7/26/2024
High Priority
4
Intermediate
3
Basic
3
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed: 2 co2 tanks in the closet, not secured. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: an unsealed water bottle stored on the kitchen prep table. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Observed the Now hi+temp dish wash machine has 2 gauges that do not move through any cycles. The dish wash machine is used after a 3 compartment sink wash/rinse/sanitize process.
- 08A-11-5:High Priority - Raw animal food stored over canned/bottled drinks/dressings. Observed: raw tuna stored over gallon jugs of dressing, in the walk-in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: in sushi case #1(first) eel 49, salmon 47, tuna 48, Krab 47F. These items were placed in the case as it was being turned on, all items moved to the reach-in freezer while the case cools down. **Corrective Action Taken** 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. Observed: miso soup at 132° in the hot well. This was placed on the flat top for heating to 165° and then hot holding at 135° or above. **Corrective Action Taken** Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed 2 spray bottles with purple liquid stored on the clean glass rack, with glasses. The bottles were removed. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed: a scrub pad in the sushi area hand wash sink.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed: lack of a surface temperature taking device for the hi-temp dish wash machine.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed 2 unlabeled purple liquids in spray bottles. A fabuloso label was added to each. Corrected On-Site
Food safety inspection conducted on 7/26/2024 revealed 10 total violations (4 high priority, 3 intermediate, 3 basic).
Inspection on 2/1/2024
High Priority
1
Intermediate
1
Basic
6
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed: co2 in the kitchen, not secured. The chain was added. This item: **Corrected On-Site* ALSO, 2 tanks in the kitchen closet not secured from accidentally being tipped over.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 1 covered coffee on the kitchen prep table. This was moved below. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed the white upright reach-in freezer has an accumulation of ice buildup. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the cook line reach-in cooler gasket is soiled.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed: a full case of frozen yellowfin stored on a rack of dishes in the kitchen, the intention is to thaw it there.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: eel in the front line sushi case, 45-46F. This was moved to the reach-in freezer uncovered for quick cooling. **Corrective Action Taken**
- 14-14-4:Intermediate - Nonfood-grade basting brush used in food. Observed: a paint style brush on the counter with the sushi station.
Food safety inspection conducted on 2/1/2024 revealed 8 total violations (1 high priority, 1 intermediate, 6 basic).
Inspection on 8/8/2023
High Priority
2
Intermediate
2
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Observed: bulk oil stored on the floor near the back door.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed the white reach-in freezer has ice build up.
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed: the cook line hand wash sink drains slow.
- 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed: a soap gun and a hand drill stored over food in the kitchen. Both were moved to cleaning. 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: dish wash machine at 0ppm. A 3 compartment sink was set up with quaternary amonia sanitizer. 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 and the time removed from temperature control cannot be determined. Observed: the sushi rice lacking a time mark. A 2 hour mark was added. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the kitchen soda nozzles have build up.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed lack of soap at the cook line hand wash sink.
Food safety inspection conducted on 8/8/2023 revealed 8 total violations (2 high priority, 2 intermediate, 4 basic).