FUSHIMI GRILL & MODERN BUFFET
12777 ATLANTIC BLVD STE 10
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 11 health inspection reports
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All Inspection Reports
Inspection on 2/6/2025
High Priority
1
Intermediate
4
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks over prep area and clean cups Warning - From follow-up inspection 2025-01-30: Still the same **Time Extended** - From follow-up inspection 2025-02-06: **Time Extended**
- 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and cell phones hanging from shelf on cook line, employees moved Corrected On-Site - From follow-up inspection 2025-01-30: **Time Extended** - From follow-up inspection 2025-02-06: **Time Extended**
- 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. 2 cooks in kitchen no hair restraints, Warning - From follow-up inspection 2025-01-30: **Time Extended** - From follow-up inspection 2025-02-06: **Time Extended**
- 35B-08-4:Basic - - From initial inspection : Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Multiple approximately 12 traps over kitchen. Warning - From follow-up inspection 2025-01-30: Still all over ceiling hanging **Time Extended** - From follow-up inspection 2025-02-06: Fly traps Still hanging **Time Extended**
- 08B-47-4:Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Black containers of thawing beef on floor Under shelf Walk in freezer containers on shrimp on floor Walk. In cooler containers of meat on floor Warning - From follow-up inspection 2025-01-30: Case of Lobsters stored on floor **Time Extended** - From follow-up inspection 2025-02-06: **Time Extended**
- 03F-02-5:High Priority - - From initial inspection : 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. See stop sale. Chart not filled out, manager falsified the times while I was there marking chart 15 minutes ahead stating that the time he placed the food there Warning - From follow-up inspection 2025-01-30: **Time Extended** - From follow-up inspection 2025-02-06: **Time Extended**
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Not labeling when taking last oyster Warning - From follow-up inspection 2025-01-30: **Time Extended** - From follow-up inspection 2025-02-06: **Time Extended**
- 01C-10-4:Intermediate - - From initial inspection : Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. - From follow-up inspection 2025-01-30: **Time Extended** - From follow-up inspection 2025-02-06: **Time Extended**
- 01C-02-4:Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Only has a week worth to show Warning - From follow-up inspection 2025-01-30: **Time Extended** - From follow-up inspection 2025-02-06: **Time Extended**
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Used to store green strainers in handsink next to triple sink Warning - From follow-up inspection 2025-01-30: **Time Extended** - From follow-up inspection 2025-02-06: **Time Extended**
Food safety inspection conducted on 2/6/2025 revealed 10 total violations (1 high priority, 4 intermediate, 5 basic).
Inspection on 1/30/2025
High Priority
1
Intermediate
4
Basic
6
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises. 1 dead roach in handsink near triple sink area 8 dead roaches in floor under prep area along walls of kitchen across front pile sinks. Roaches cleaned up Warning - From follow-up inspection 2025-01-30: 3 dead roaches still **Time Extended**
- 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks over prep area and clean cups Warning - From follow-up inspection 2025-01-30: Still the same **Time Extended**
- 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and cell phones hanging from shelf on cook line, employees moved Corrected On-Site - From follow-up inspection 2025-01-30: **Time Extended**
- 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. 2 cooks in kitchen no hair restraints, Warning - From follow-up inspection 2025-01-30: **Time Extended**
- 35B-08-4:Basic - - From initial inspection : Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Multiple approximately 12 traps over kitchen. Warning - From follow-up inspection 2025-01-30: Still all over ceiling hanging **Time Extended**
- 08B-47-4:Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Black containers of thawing beef on floor Under shelf Walk in freezer containers on shrimp on floor Walk. In cooler containers of meat on floor Warning - From follow-up inspection 2025-01-30: Case of Lobsters stored on floor **Time Extended**
- 03F-02-5:High Priority - - From initial inspection : 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. See stop sale. Chart not filled out, manager falsified the times while I was there marking chart 15 minutes ahead stating that the time he placed the food there Warning - From follow-up inspection 2025-01-30: **Time Extended**
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Not labeling when taking last oyster Warning - From follow-up inspection 2025-01-30: **Time Extended**
- 01C-10-4:Intermediate - - From initial inspection : Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. - From follow-up inspection 2025-01-30: **Time Extended**
- 01C-02-4:Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Only has a week worth to show Warning - From follow-up inspection 2025-01-30: **Time Extended**
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Used to store green strainers in handsink next to triple sink Warning - From follow-up inspection 2025-01-30: **Time Extended**
Food safety inspection conducted on 1/30/2025 revealed 11 total violations (1 high priority, 4 intermediate, 6 basic).
Inspection on 1/27/2025
High Priority
1
Intermediate
4
Basic
8
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Multiple cups in flour sugar soy sauce Warning
- 35A-03-4:Basic - Dead roaches on premises. 1 dead roach in handsink near triple sink area 8 dead roaches in floor under prep area along walls of kitchen across front pile sinks. Roaches cleaned up Warning
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks over prep area and clean cups Warning
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and cell phones hanging from shelf on cook line, employees moved Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. 2 cooks in kitchen no hair restraints, Warning
- 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Multiple approximately 12 traps over kitchen. Warning
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Black containers of thawing beef on floor Under shelf Walk in freezer containers on shrimp on floor Walk. In cooler containers of meat on floor Warning
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Black containers of thawing beef on floor Under shelf Warning
- 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. See stop sale. Chart not filled out, manager falsified the times while I was there marking chart 15 minutes ahead stating that the time he placed the food there Warning
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Not labeling when taking last oyster Warning
- 01C-10-4:Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
- 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Only has a week worth to show Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Used to store green strainers in handsink next to triple sink Warning
Food safety inspection conducted on 1/27/2025 revealed 13 total violations (1 high priority, 4 intermediate, 8 basic).
Inspection on 9/12/2024
High Priority
0
Intermediate
3
Basic
7
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In multiple items, rice, vinegar, sauces and flours. Manager Removed Corrected On-Site - From follow-up inspection 2024-09-12: **Time Extended**
- 36-03-4:Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Near triple sink area cove molding broken - From follow-up inspection 2024-09-12: **Time Extended**
- 08B-47-4:Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Cases of crab and chicken stored on walk in freezer floor Containers of cooking oil stored on floor in kitchen - From follow-up inspection 2024-09-12: **Time Extended**
- 14-38-4:Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Multiple cracked lids on flours and rice - From follow-up inspection 2024-09-12: **Time Extended**
- 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scooper in water 80f - From follow-up inspection 2024-09-12: Still in water 78f **Time Extended**
- 33-16-4:Basic - - From initial inspection : Basic - Open dumpster lid. Manager closed lid - From follow-up inspection 2024-09-12: **Time Extended**
- 12B-13-4:Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple open Gatorade bottles in sushi station cooler - From follow-up inspection 2024-09-12: Still the same **Time Extended**
- 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Both handwashing sinks near dish area blocked with bowls and strainers, moved by manager Corrected On-Site - From follow-up inspection 2024-09-12: **Time Extended**
- 53B-13-5:Intermediate - - From initial inspection : 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. Unable to provide food safety for employees on shift - From follow-up inspection 2024-09-12: **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and krab mix in walk in cooler, made previous morning - From follow-up inspection 2024-09-12: **Time Extended**
Food safety inspection conducted on 9/12/2024 revealed 10 total violations (0 high priority, 3 intermediate, 7 basic).
Inspection on 9/10/2024
High Priority
3
Intermediate
5
Basic
10
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In multiple items, rice, vinegar, sauces and flours. Manager Removed Corrected On-Site
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Near triple sink area cove molding broken
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Sushi chef no Hat, had provided Corrected On-Site
- 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Multiple fly traps over prep areas and walk ways of food travel
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Cases of crab and chicken stored on walk in freezer floor Containers of cooking oil stored on floor in kitchen
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Multiple cracked lids on flours and rice
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scooper in water 80f
- 33-16-4:Basic - Open dumpster lid. Manager closed lid
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple open Gatorade bottles in sushi station cooler
- 25-18-4:Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Napkins and bamboo chop sticks stored in employee restrooms in back, moved out of rest room
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw frog legs stored over cooked craw fish in reach in cooler on cook line, manager stored correctly 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. Sushi rice no time marking, employee place time on container **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Teriyaki cjicken 110f fried chicken 104f naked fried chicken 117f fried fish 117f dumplings 126f
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Both handwashing sinks near dish area blocked with bowls and strainers, moved by manager Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips for dish machine
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink near back dry storage area
- 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. Unable to provide food safety for employees on shift
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and krab mix in walk in cooler, made previous morning
Food safety inspection conducted on 9/10/2024 revealed 18 total violations (3 high priority, 5 intermediate, 10 basic).
Inspection on 6/18/2024
High Priority
4
Intermediate
0
Basic
0
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 7 flying insects in kitchen during inspection. Warning - From follow-up inspection 2024-06-18: Observed three flying insects in kitchen. Admin Complaint
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw chicken stored over cooked chicken. In walk in cooler raw chicken stored over whole pineapple. Repeat Violation Admin Complaint - From follow-up inspection 2024-06-18: In walk in cooler raw chicken in pan stored over raw shucked oysters. No contamination observed. Person in charge moved to appropriate location. Also, open raw bacon case stored on open container of green beans. Person in charge moved to appropriate location. Admin Complaint **Corrective Action Taken**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese in buffet line by salad at 53F, half and half at bar at 47F. Sushi on line at 61F. Person in charge states items have been out of temperature less than 4 hours. Recommend holding on time. Repeat Violation Admin Complaint - From follow-up inspection 2024-06-18: At buffet line, shredded cheese at 51F. No time paperwork filled out at time of callback. Person in charge marked with time. Admin Complaint
- 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. Boba at bar at 79F. Squid on Buffet line at 101F. Dim sum in kitchen at 72-74F. Dim sum at cookline 85F. Cooked sushi rolls and shrimp tempura 82F at room temperature at sushi line. Person in charge states items have been out of temperature less than 4 hours, recommend holding items on time. Warning - From follow-up inspection 2024-06-18: At buffet line squid at 126F. Dim sum at front cookline at 83F. Fried sushi at 94F. Boba is time marked. All items hav been out less than 4 hours per person in charge. Time marked items during inspection. Admin Complaint **Corrective Action Taken**
Food safety inspection conducted on 6/18/2024 revealed 4 total violations (4 high priority, 0 intermediate, 0 basic).
Inspection on 6/17/2024
High Priority
8
Intermediate
6
Basic
14
Total
29
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed large amount of dead insects in multiple flying insect strips in kitchen.
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Cove molding broken by hand wash sink closest to triple sink and dishmachine. Also, tile missing in kitchen ceiling.
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. No covered waste receptacle provided in womens restroom.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean pans with large amount of water observed.
- 08B-37-4:Basic - Food stored in a prohibited area. Observed cases of food product stored in employee restroom.
- 08B-38-4:Basic - Food stored on floor. In kitchen, bucket of margarine stored on floor. In walk in cooler, multiple items stored on floor. Also, multiple items stored uncovered in walk in cooler and walk in freezer. Repeat Violation
- 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed in use tongs stored on in use trash can. Person in charge removed. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing hand wash sign and papertowels at hand wash sink in kitchen by second triple sink.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda plates at server areas with mold like substance buildup. Repeat Violation
- 08B-04-4:Basic - Open condiments provided for self-service not properly protected. Observed wasabi and ginger for self service at sushi bar with no hinged lid or protection from contamination.
- 25-18-4:Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Observed cases of single service items stored in employee restroom.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed clams thawing at room temperature in kitchen. Repeat Violation
- 14-06-4:Basic - Wood food-contact surface not properly sealed. Observed wooden table in kitchen not sealed, not smooth and easily cleanable.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Creamer stored in chicken base container unlabeled. Person in charge labeled. Corrected On-Site
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees putting on gloves in kitchen and work with food without washing hands. Also, observed employee wash hands in triple sink. Repeat Violation Admin Complaint
- 08B-56-4:High Priority - Food stored in ice used for drinks. Observed container of lemons stored in drink ice at main kitchen server area.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 7 flying insects in kitchen during inspection. Warning
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed wasabi stored in direct contact with household trash bag.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw chicken stored over cooked chicken. In walk in cooler raw chicken stored over whole pineapple. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese in buffet line by salad at 53F, half and half at bar at 47F. Sushi on line at 61F. Person in charge states items have been out of temperature less than 4 hours. Recommend holding on time. 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. Boba at bar at 79F. Squid on Buffet line at 101F. Dim sum in kitchen at 72-74F. Dim sum at cookline 85F. Cooked sushi rolls and shrimp tempura 82F at room temperature at sushi line. Person in charge states items have been out of temperature less than 4 hours, recommend holding items on time. Warning
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose bibb under hand wash sink at sushi bar and at cookline with no vacuum breaker. Repeat Violation Admin Complaint
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags not marked with date last served, not kept with original container, and not stored in chronological order. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed items stored in hand wash sink in kitchen. Items were removed. Corrected On-Site
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Per person in charge only sushi rice is held on time. Unable to provide time paperwork during inspection. Rice is time marked. Repeat Violation
- 14-14-4:Intermediate - Nonfood-grade basting brush used in food. Observed basting brush in use at oven with metal wrap.
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employees on duty with training expired 7/2023.
- 08B-07-4:Intermediate - Serving utensil not provided for each food item at self-service salad bar/buffet. Observed multiple stations on Buffet with only a few pairs of tongs, not one for each item.
- 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. Observed marked exit glass doors by cash register blocked by large table and foldable screen.
Food safety inspection conducted on 6/17/2024 revealed 29 total violations (8 high priority, 6 intermediate, 14 basic).
Inspection on 3/13/2024
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cut onions on shelf in walk in cooler Raw chicken stored over cooked crab's on shelf in walk in cooler Frozen raw prep chicken stored over uncovered frozen wontons on speed rack in walk in Freezer Warning - From follow-up inspection 2024-03-13: In walk in cooler , raw prep chicken stored over cases of produce In walk in Freezer , prep frozen chicken stored over case of frozen shrimp Admin Complaint
- 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Back flow preventer missing under dish machine area with attached water hose Warning - From follow-up inspection 2024-03-13: Still the same **Time Extended**
Food safety inspection conducted on 3/13/2024 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 3/7/2024
High Priority
9
Intermediate
6
Basic
13
Total
28
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. Interior ice machine in kitchen with black mold like substance Repeat Violation
- 36-36-4:Basic - Ceiling tile missing. In kitchen area
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee open gallon of milk stored next to restaurant food in sushi reach in cooler on front line. Employee removed Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple employees clothing and personal items stored next to food in kitchen area
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with watch on front line
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint in kitchen
- 36-22-4:Basic - Floor area(s) covered with standing water. Under prep table near ware washing area Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Multiple foods stored on floor in walk in cooler and walk in Freezer
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between make tables on cook line Repeat Violation
- 35B-02-4:Basic - Insect control device installed over food preparation area. Bug zapper over commercially dressings in kitchen area. Employee removed Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryer soiled Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Multiple foods stored uncovered in walk in cooler and walk in Freezer
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen raw salmon thawing on sheet pan At sushi station at room temperature. Employee place in walk in cooler Corrected On-Site Repeat Violation
- 12A-18-4:High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee drying hands on clothing due to no paper towel at hand wash sinks in kitchen area Warning
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dish washing employee handle soiled equipments and then clean equipments without washing hands. Reviewed with person in charge and he spoke to employee Warning
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting onions with bare hands and storing in container for later usage. Reviewed with manager and employee put on gloves Corrected On-Site Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cut onions on shelf in walk in cooler Raw chicken stored over cooked crab's on shelf in walk in cooler Frozen raw prep chicken stored over uncovered frozen wontons on speed rack in walk in Freezer Warning
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee with gloves on hands touching pants then preparing food without washing hands. Reviewed with person in charge and he spoke to employee Repeat Violation Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fried krab/salmon dynamite roll (57-60F - Cooling), stored in pan covered with napkin in sushi bar reach in cooler and stored from overnight with no additional preparation today as per person in charge . Stop sale issued. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw scallops (52F - Cold Holding); noodles (56F - Cold Holding); raw shrimp (51F - Cold Holding), all items stored on sushi area buffet line and place there from walk in cooler around 10:30am as per person in charge with no additional preparation. Employee placing more ice around food **Corrective Action Taken** Repeat Violation Admin Complaint
- 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. Fried krab/salmon dynamite roll (57-60F - Cooling), stored in pan covered with napkin in sushi bar reach in cooler and stored from overnight with no additional preparation today as per person in charge . Stop sale issued. Warning
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Back flow preventer missing under dish machine area with attached water hose Warning
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags not marked with last date and not kept in chronological order Repeat Violation
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washing hands at three compartment sink Warning
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Fried krab/salmon dynamite roll (57-60F - Cooling), stored in pan covered with napkin in sushi bar reach in cooler and stored from overnight with no additional preparation today as per person in charge . Stop sale issued. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. All hand wash sink in kitchen area with no paper towels. Employee provided. Missing paper towel in employee restroom in kitchen area **Corrective Action Taken** Repeat Violation
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator has several new employees with no form completed Repeat Violation
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has sushi rice on time mark but no paperwork. Completed paperwork during inspection Corrected On-Site Warning
Food safety inspection conducted on 3/7/2024 revealed 28 total violations (9 high priority, 6 intermediate, 13 basic).
Inspection on 8/16/2023
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 8/16/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/14/2023
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has remodeled frontline dining room. Removed "cooking at tables" as originally submitted and replaced with buffet style. Sushi bar moved to frontline. Existing plans do not reflect new layout reflect Warning - From follow-up inspection 2023-05-16: At callback : time needed to comply. **Time Extended** - From follow-up inspection 2023-07-14: At callback : manager showed me new plans but plans not yet submitted to Tallahassee. **Time Extended**
Food safety inspection conducted on 7/14/2023 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).