VOLCANIC SUSHI+SAKE
5212 SW 91 TERR STE A
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 5 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).