RAINBOW SUSHI
1716 3rd Street North
Florida, 32250
Duval County County
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 12/14/2023
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 12/14/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/11/2023
High Priority
5
Intermediate
5
Basic
7
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled behind the splash guard with a mold like substance. Repeat Violation
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank not adequately secured. Repeat Violation
- 29-18-4:Basic - Drain cover(s) missing. Observed drain cover missing from drain near walk-in cooler.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks, stored throughout the kitchen on preparation tables. Manager removed and stored properly. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed Employee with no hair restraint while engaging in food preparation.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed multiple cases of food, stored on the floor in the walk-in freezer. Manager removed and stored cases of food properly in the freezer . Corrected On-Site
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Wiping cloth chlorine sanitizing solution not at proper minimum strength. Manager put chlorine in bucket of sanitizer. **Corrective Action Taken**
- 41-07-4:High Priority - Container of medicine improperly stored. Observed liquid cough medicine stored on shelf above food preparation. Manager removed and stored properly. 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 Dishmachine chlorine sanitizer not at 0ppm. Manager will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw chicken (44F); Raw beef (44F - Cold Holding); Raw shrimp (45F - Cold Holding) in walk-in cooler. Manager stated that the chicken beef and shrimp was brought out earlier like 30 minutes prior. Cooler has an ambient temperature of 43F. Manager placed ice on chicken,beef and shrimp. **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 shrimp tempura being held hot at 110F. Manager stated it was brought out 30 minutes prior and sent back to be reheated to 165F. **Corrective Action Taken** Repeat Violation Admin Complaint
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker at mop sink faucet.
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Observed person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Inspector will provide copy of big 6 Foodborne illnesses. Corrected On-Site
- 53A-16-4:Intermediate - Certified food manager unable to answer basic questions about allergens. Observed Certified food manager unable to answer basic questions about allergens. Inspector provided copy of Eight Food Allergens. 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 Employee using bare hand contact with nonready-to-eat foods at fryer. Manager advised to wash hands and place gloves on. **Corrective Action Taken**
- 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 establishment without written procedures for vomiting and diarrhea clean up. Inspector provided copy of written procedures on vomiting and diarrhea clean up. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing station at entrance of kitchen. Manager was able to provide napkins. Corrected On-Site Repeat Violation
Food safety inspection conducted on 12/11/2023 revealed 17 total violations (5 high priority, 5 intermediate, 7 basic).
Inspection on 7/10/2023
High Priority
2
Intermediate
0
Basic
4
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-23-4:Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. Warning - From follow-up inspection 2023-07-10: Interior of dishwasher still with lime scale **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Small black sushi coolers have torn gaskets. Coolers located in sushi station. Repeat Violation Warning - From follow-up inspection 2023-07-10: Cooler gasket still torn **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves heavily soiled Warning - From follow-up inspection 2023-07-10: Shelves still soiled **Time Extended**
- 36-02-5:Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete floor inside walk in cooler Repeat Violation Warning - From follow-up inspection 2023-07-10: Concrete floor still unsealed **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (48F); raw fish (45-47F) stored in right side display sushi cooler. Cooler has an ambient temperature of 42F. Cooler door was left opened. Cook stated food was restocked from walk in cooler approximately 2 hours ago. Cook placed ice bags over food and closed cooler door. cooked eel (73F); cooked fish and fish skin (75F), shredded krab sticks (53F); and raw spicy tuna (48F) stored at room temperature in sushi station. Cook stated food was removed from the cooler approximately 30 minutes ago. Cook placed food inside sushi cooler. cooked shrimp (48F); raw white fish (49F); raw salmon (53F); raw tuna (53F) stored in left side display sushi cooler. Cooler has an ambient temperature of 37F. Cooler door was left opened. Cook stated food was restocked from walk in cooler approximately 2 hours ago. Cook placed ice bags over food and closed cooler door. dice tofu (45-46F) stored in beverage cooler in server station on cook line. Cook stated tofu was restocked from main cooler approximately 30 minutes ago. Cooler has an ambient temperature of 40F. Employee placed tofu on ice. raw shrimp (56F), raw steak (57F); and raw chicken (52F) stored at room temperature on cook line. Cook stated raw steak and raw chicken were delivered and left at room temperature approximately 30 minutes ago, and raw shrimp was taking out of the cooler approximately 20 minutes ago. Cook moved food to walk in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2023-07-10: Spicy tuna 59F stored at room temperature in sushi station. Cook stated tuna was taking out of the cooler approximately 2 hours ago. Manager moved tuna to reach in cooler. Admin Complaint **Corrective Action Taken**
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked shrimp (113F); deep fried sushi rolls (126-132F) stored in hot box in sushi station. Hot box was off. Cook stated food was cooked approximately 2 hours ago. Employee turned on hot box and began reheating the food. **Corrective Action Taken** Warning - From follow-up inspection 2023-07-10: Cooked shrimp 122F stored in hot box in sushi station. Manager stated shrimp was cooked less then an hour ago and placed in warmer to hold hot. Cook began reheating shrimp. Admin Complaint **Corrective Action Taken**
Food safety inspection conducted on 7/10/2023 revealed 6 total violations (2 high priority, 0 intermediate, 4 basic).