NAGASAKI JAPANESE RESTAURANT
12553 YELLOW BLUFF RD STE 1
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 3/14/2025
High Priority
0
Intermediate
1
Basic
2
Total
3
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. Open can of Red Bull stored on prep table next to cooler Repeat Violation Warning - From follow-up inspection 2025-03-14: Open can of Red Bull still on line **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. Personal jackets stored on top on soda boxes Warning - From follow-up inspection 2025-03-14: Jacket Still stored there **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : 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. Employee cook in kitchen Warning - From follow-up inspection 2025-03-14: **Time Extended**
Food safety inspection conducted on 3/14/2025 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 2/25/2025
High Priority
4
Intermediate
6
Basic
7
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used as a scooper in tempura sauce, removed Corrected On-Site Repeat Violation Warning
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of Red Bull stored on prep table next to cooler Repeat Violation 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. Personal jackets stored on top on soda boxes Warning
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Stored on oven doors, moved Corrected On-Site Repeat Violation Warning
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing in standing water at triple sink, turned on water **Corrective Action Taken** Warning
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Mops nesting in its wetness not hung to dry in mop sink Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. 3 wet cloths stored on sushi bar Warning
- 41-07-4:High Priority - Container of medicine improperly stored. Medicine and cough drops stored on cooler in sushi bar area Warning
- 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. 0 ppms chlorine. Repeat Violation Warning
- 12A-20-4:High Priority - Employee washed hands with no soap. Cook on line washed hands without soap at handsink on line Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Shelled eggs stored over cut vegetables in walk on cooler Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handsink in dish area blocked by bucket with flowers. Moved Corrected On-Site Repeat Violation Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -Cook in line dumped and rinsed plastic container in hand sink on line - server used handsink on cook line to wash cups Warning
- 52-01-4:Intermediate - Identity of food or food product misrepresented. Yellowtail hamachi on menu but involves states its Buri. Explained to operator. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink in dish area missing paper towels, provided paper towels Corrected On-Site Repeat Violation Warning
- 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. Employee cook in kitchen Warning
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handsink in kitchen next to drink station no hot water Warning
Food safety inspection conducted on 2/25/2025 revealed 17 total violations (4 high priority, 6 intermediate, 7 basic).
Inspection on 8/12/2024
High Priority
3
Intermediate
3
Basic
6
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls used as scooper in panko Bowls in soy sauces Bowls in vinegar Bowls removed by employee Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks on back prep area, manager moved Personal open water bottle next to rice warmer in kitchen Personal water bottle on sushi bar area Corrected On-Site Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clear washed Togo containers stacked wet on drying rack
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scooper stored on top of soiled ice machine, moved to pan Corrected On-Site
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between cooler and prep table, moved By manager Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door, manager moved 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. 0 ppms. Issues with sanitizer line, manager fixed and Retested 100 ppms Corrected On-Site
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed gloves at handsink multiple times instead of removing gloves and washing hands and replacing. Informed manager
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Gorilla glue stored over shelf over rice cooker , manager moved Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine with soiled black residue
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handsink in dish area blocked with containers Handsink near microwave filled with batter Unblocked by manager Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handsink in back dish area, manager provided Corrected On-Site
Food safety inspection conducted on 8/12/2024 revealed 12 total violations (3 high priority, 3 intermediate, 6 basic).
Inspection on 5/2/2024
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 5/2/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/25/2024
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 3/25/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/21/2024
High Priority
8
Intermediate
3
Basic
12
Total
23
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl stored inside sugar container. Manager removed Corrected On-Site
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Exterior handle of reach in freezer in kitchen soiled
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Multiple employees eating in kitchen area on prep table around food. Employee stop Corrected On-Site Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee apron and clothing stored on top of food box and next to dry foods on cook line. Moved by manager. Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple employees preparing food with bracelet on wrist. Employee removed Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee prep food with no hair restraint
- 08B-38-4:Basic - Food stored on floor. Case of fry oil stored on floor in kitchen Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door. Moved by manager. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils stored in 81F standing water on cook line. Manager discarded water Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris build up on top of ice machine in kitchen Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Multiple foods stored uncovered in walk in cooler Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Employee thawing raw shrimp in standing water at 84F in three compartment sink. Employee removed and place in walk in cooler Corrected On-Site Repeat Violation
- 41-07-4:High Priority - Container of medicine improperly stored. Employees Medicine stored next to restaurant food in kitchen. Moved by manager. Corrected On-Site 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 handling soiled equipments then handling clean equipments without washing hands. Warning
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee handle raw shrimp and then wash hands for less then 10 seconds and then prepare foods on cook line. 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 on cook line handle cooked fried shrimp with bare hands after coming out of fryer to place on customer plating. Manager intervened. Employee put on gloves Corrected On-Site Repeat Violation Admin Complaint
- 12A-19-4:High Priority - Employee washed hands with cold water. Observed multiple server employees time after time after handling soiled dishes wash hands at cook line hand wash sink with cold water due to hot water turned off. Manager stated it's turned off due to leaking water. Warning
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw prep chicken stored over whole uncut oranges. Raw shell eggs stored over raw beef in walk in cooler Manager properly stored all items Corrected On-Site Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter @ 12pm (47-53F - Cold Holding), stored sitting above fill line pan in make table reach in cooler. Moved by manager. **Corrective Action Taken** Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Multiple chemical spray bottles stored on shelf next to clean serving table mats and clean dinner cloth. Moved by manager. Butane can torch spray stored next to prep kale at sushi bar. Moved by manager. Corrected On-Site Warning
- 52-03-4:Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Operator has both restaurant menu and online menu advertising R4.Spicy Crab Roll but serving imitation krab. Operator made changes to online menu and will update all restaurant in house menu for customers for dining **Corrective Action Taken** Admin Complaint
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Back kitchen hand wash sink next to ware washing with bucket lids stored on top. Moved by manager. Corrected On-Site
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation
Food safety inspection conducted on 3/21/2024 revealed 23 total violations (8 high priority, 3 intermediate, 12 basic).
Inspection on 1/10/2024
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 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. No time mark on sushi rice and cooked shrimp. Made at 1:30 pm. Marked by manager. **Corrective Action Taken** Warning - From follow-up inspection 2024-01-10: Sushi rice and cooked shrimp not time marked made at 3pm. Admin Complaint
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any employee training available. Warning - From follow-up inspection 2024-01-10: Person in charge unable to provide employee training at callback. Manager has books for employees needs more time for completion. . **Time Extended**
Food safety inspection conducted on 1/10/2024 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 10/31/2023
High Priority
3
Intermediate
3
Basic
9
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks container on prep table. Kitchen.
- 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor by Dish Machine.
- 08B-38-4:Basic - Food stored on floor. Bags of onions on floor in walk in cooler.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs over oven handle.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled counters and shelves in kitchen.
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. No self closing mechanism on rear kitchen door.
- 08B-12-5:Basic - Stored food not covered. Uncovered prepped foods in walk in cooler.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen seafoods thawing in rear kitchen.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : kitchen.
- 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. Employee cutting Ready to eat cucumber with bare hand contact. Manager intervened. **Corrective Action Taken** Warning
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over Ready to eat carrots in walk in cooler. 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. No time mark on sushi rice and cooked shrimp. Made at 1:30 pm. Marked by manager. **Corrective Action Taken** Warning
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 food service employees onsite with no certified food manager present.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer available.
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any employee training available. Warning
Food safety inspection conducted on 10/31/2023 revealed 15 total violations (3 high priority, 3 intermediate, 9 basic).